{"title":"Essays \u0026 Narratives","description":null,"products":[{"product_id":"italian-food-paperback","title":"Italian Food - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eElizabeth David\u003c\/b\u003e (Author), \u003cb\u003eJulia Child\u003c\/b\u003e (Foreword by)\u003c\/p\u003e\u003cp\u003eElizabeth David's \u003cb\u003eItalian Food\u003c\/b\u003e was one of the first books to demonstrate the enormous range of Italy's regional cooking. For the foods of Italy, explained David, expanded far beyond minestrone and ravioli, to the complex traditions of Tuscany, Sicily, Lombardy, Umbria, and many other regions. David imparts her knowledge from her many years in Italy, exploring, researching, tasting and testing dishes. Her passion for real food, luscious, hearty, fresh, and totally authentic, will inspire anyone who wishes to recreate the abundant and highly unique regional dishes of Italy. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eFor more than seventy years, Penguin has been the leading publisher of classic literature in the English-speaking world. With more than 1,700 titles, Penguin Classics represents a global bookshelf of the best works throughout history and across genres and disciplines. Readers trust the series to provide authoritative texts enhanced by introductions and notes by distinguished scholars and contemporary authors, as well as up-to-date translations by award-winning translators.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eElizabeth David (1913-1992) published eight books during her lifetime, from the evocative \u003cb\u003eBook of Mediterranean Food\u003c\/b\u003e in ration-bound 1950 to the masterly \u003cb\u003eEnglish Bread and Yeast Cookery\u003c\/b\u003e in 1977. Her books are acclaimed not only for their recipes but also for their literary depth. \u003cb\u003eFrench Provincial Cooking\u003c\/b\u003e and \u003cb\u003eItalian Food\u003c\/b\u003e were reissued as Penguin Twentieth-Century Classics in 1999.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 416\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.77 x 7.8 x 5.2 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e February 01, 1999\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914626634072,"sku":"9780141181554","price":21.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/PqFakHEmc49780141181554.webp?v=1792781536"},{"product_id":"serve-the-people-a-stir-fried-journey-through-china-paperback","title":"Serve the People: A Stir-Fried Journey Through China - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJen Lin-Liu\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eA memorable and mouthwatering cook's tour of today's China \u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eAs a freelance journalist and food writer living in Beijing, Jen Lin-Liu already had a ringside seat for China's exploding food scene. When she decided to enroll in a local cooking school--held in an unheated classroom with nary a measuring cup in sight--she jumped into the ring herself. Progressing from cooking student to noodle-stall and dumpling-house apprentice to intern at a chic Shanghai restaurant, she finds poor young men and women streaming in from the provinces in search of a \"rice bowl\" (living wage); a burgeoning urban middle class hungry for luxury after decades of turmoil and privation; and the mentors who take her in hand in the kitchen and beyond. Together they present an unforgettable slice of contemporary China in the full swing of social and economic transformation.\u003c\/p\u003e\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\"A beautiful and revelatory book about cuisine, packed with humor and pathos and profound cultural insight.\"--Frederick Kaufman, author of \u003ci\u003eA Short History of the American Stomach\u003c\/i\u003e\u003c\/p\u003e\u003cp\u003e\"If you hunger for clear insights into the regular people of China today, read Jen Lin-Liu's tour-de-force \u003ci\u003eServe the People.\"--\u003c\/i\u003eWilliam Poy Lee, author of \u003ci\u003eThe Eighth Promise\u003c\/i\u003e\u003c\/p\u003e\u003cp\u003eAs a freelance journalist and food writer living in Beijing, Jen Lin-Liu already had a ringside seat for China's exploding food scene. When she decided to enroll in a local cooking school--held in an unheated classroom with nary a measuring cup in sight--she jumped into the ring herself. In \u003ci\u003eServe the People, \u003c\/i\u003eLin-Liu gives a memorable and mouthwatering cook's tour of today's China as she progresses from cooking student to noodle-stall and dumpling-house apprentice to intern at a chic Shanghai restaurant. The characters she meets along the way include poor young men and women streaming in from the provinces in search of a \"rice bowl\" (living wage), a burgeoning urban middle class hungry for luxury after decades of turmoil and privation, and the mentors who take her in hand in the kitchen and beyond. Together they present an unforgettable slice of contemporary China in the full swing of social and economic transformation. \u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e[D]o not let Jen Lin-Liu's little gem of a book... pass you by. -- \u003ci\u003eThe Wall Street Journal\u003c\/i\u003e\u003ci\u003e\u003c\/i\u003eFresh out of journalism school, Jen Lin-Liu moved to China to learn about the country her grandparents fled half a century before.Once there, she discovered a passion for China's richcuisine and embarked on a culinary journeyto reconnect with her roots.A memorable, mouthwatering cook's tour, \u003ci\u003eServe the People\u003c\/i\u003e chronicles her progress from entry-level lessons in an unheated cooking school, to noodle-stall and dumpling-house apprenticeship, to an inhernship at a chic Shanghai restaurant. Along the way, she meets young men and women streatming in from the countryside in search ofa \"rice bowl\" (living wage), a burgeoning middle class hungry for luxury, and mentors who introduce her toChinese life within and beyond the kitchen. An unforgettable slice of contemporary Chinain the full swing of social andeconomic transformation, \u003ci\u003eServe the People \u003c\/i\u003eis also the heartwarming story of a young woman finding anunexpected path home.\"A delicatedly crafted steamed dumpling of a book... It's peppered with delicious descriptions, authentic recipes, humorous anecdotes, and all the goodness of a young woman who finds her way in life, and even falls in love.\" -- \u003ci\u003eThe International Herald Tribune\u003c\/i\u003e\u003ci\u003e\u003c\/i\u003e\u003c\/p\u003e\u003cp\u003eJen Lin-Liu was raised in southern California, graduated from Columbia University, and came to China in 2000 on a Fulbright fellowship. A food critic for \u003ci\u003eTime Out Beijing\u003c\/i\u003e and the coauthor of \u003ci\u003eFrommer's Beijing\u003c\/i\u003e, she has also written for \u003ci\u003eNewsweek\u003c\/i\u003e, the \u003ci\u003eNew York Times\u003c\/i\u003e, the \u003ci\u003eWall Street Journal\u003c\/i\u003e, \u003ci\u003eSaveur\u003c\/i\u003e, and \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e. She is the founder of Black Sesame Cooking School in Beijing. \u003c\/p\u003e\"\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 352\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.1 x 7.9 x 5.2 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e January 03, 2012\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914700067160,"sku":"9780156033749","price":24.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/IXnvMzpNCW9780156033749.webp?v=1792781628"},{"product_id":"a-cooks-tour-global-adventures-in-extreme-cuisines-paperback","title":"A Cook's Tour: Global Adventures in Extreme Cuisines - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAnthony Bourdain\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eFrom the star of \u003ci\u003eNo Reservations\u003c\/i\u003e, Anthony Bourdain's \u003ci\u003eNew York Times-\u003c\/i\u003ebestselling chronicle of travelling the world in search the globe's greatest culinary adventures\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\"\u003c\/b\u003e\u003cb\u003eBourdain shows himself to be one of the country's best food writers. His opinions are as strong as his language, and his tastes as infectious as his joy.\" -Sam Sifton, \u003ci\u003eNew York Times Book Review\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eThe only thing \"gonzo gastronome\" and internationally bestselling author Anthony Bourdain loves as much as cooking is traveling. Inspired by the question, \"What would be the perfect meal?,\" Tony sets out on a quest for his culinary holy grail and, in the process, turns the notion of \"perfection\" inside out. From California to Cambodia, \u003ci\u003eA Cooks' Tour\u003c\/i\u003e chronicles the unpredictable adventures of America's boldest and bravest chef.\u003c\/p\u003e\u003cp\u003eFans of Bourdain will find much to love in revisiting this classic culinary and travel memoir.\u003c\/p\u003e\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThe only thing gonzo gastronome and internationally bestselling author Anthony Bourdain loves as much as cooking is traveling. Inspired by the question, What would be the perfect meal?, Tony sets out on a quest for his culinary holy grail, and in the process turns the notion of perfection inside out. From California to Cambodia, \u003cem\u003eA Cooks' Tour\u003c\/em\u003e chronicles the unpredictable adventures of America's boldest and bravest chef.\u003c\/p\u003e--\u003cem\u003eDallas Morning News\u003c\/em\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThe only thing \"gonzo gastronome\" and internationally bestselling author Anthony Bourdain loves as much as cooking is traveling. Inspired by the question, \"What would be the perfect meal?,\" Tony sets out on a quest for his culinary holy grail, and in the process turns the notion of \"perfection\" inside out. From California to Cambodia, \u003cem\u003eA Cooks' Tour\u003c\/em\u003e chronicles the unpredictable adventures of America's boldest and bravest chef.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 288\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.8 x 7.9 x 5.2 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 05, 2002\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914722840920,"sku":"9780060012786","price":17.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/7xG-9Y7nDo9780060012786.webp?v=1792781661"},{"product_id":"dishing-great-dish-and-dishes-from-americas-most-beloved-gossip-columnist-paperback","title":"Dishing: Great Dish -- And Dishes -- From America's Most Beloved Gossip Columnist - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eLiz Smith\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eThis juicy extravaganza of a book is at once a star-studded memoir, a mouthwatering reminiscence about great food and great meals, and a very special kind of cookbook by Liz Smith, bestselling author and America's most beloved gossip columnist (indeed, perhaps the only gossip columnist ever to be universally beloved). Here, great dish and great dishes are artfully blended with anecdotes and spiced with Liz's inimitable sense of humor, instinct for a great story, and joie de vivre to produce a life-loving, sometimes bawdy, and always utterly captivating read. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eAs everybody knows, nothing goes better with a good meal than a little juicy gossip, and no one puts the two together better than Liz Smith, the acknowledged grande dame of gossip, who traces here her gradual education in haute cuisine, as well as her unashamed taste for down-home, stick-to-the-ribs cooking. \u003cp\u003e\u003c\/p\u003eWhen it comes to food, Liz Smith has seen it all (and eaten much of it). She has watched Nicole Kidman devour a basket of bread before a full dinner at New York's glamorous Four Seasons restaurant and not gain an ounce. She has eaten al fresco off the hood of a car with Mike Nichols. She has been tempted by fattening cookies sent by Ren e Zellweger. She has talked biscuits and gravy with Julia Roberts and eaten Elizabeth Taylor's trademark Jailhouse Chili and Chipped Beef la Krupp Diamond. \u003cp\u003e\u003c\/p\u003eNo food snob, Liz Smith revels in such dishes as Elvis Presley's favorite sandwich (peanut butter and banana) or Frito Pie (you'll love both these once you've tried them). But she is equally fond of haute cuisine, of four-star restaurants, and of great gourmet experiences. She shares with the reader all this and much, much more, eating, as she puts it, \"high and low on the hog,\" from her favorite Chicken-Fried Steak recipe to Deep-fried Turkey (real men deep-fry a turkey, they don't roast it) and her classic Lobster Rolls recipe, with a pause for her advice on how to make the perfect margarita to wash it all down. From Kate Hepburn's brownies to pigs' feet, Liz not only names names but shares their most treasured recipes, as well as taking the reader on a gourmet tour of great meals. \u003cp\u003e\u003c\/p\u003eAs Liz herself says, \"Reading about food is the next best thing to eating it. People seek companionship, comfort, reassurance, a sense of warmth, and well-being from food. Maybe they can get some of that from this book.\"\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 272\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.68 x 9.21 x 6.14 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e February 02, 2013\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914911715672,"sku":"9780743267083","price":20.72,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/ztyjrLwzTf9780743267083.webp?v=1792785249"},{"product_id":"a-late-dinner-discovering-the-food-of-spain-paperback","title":"A Late Dinner: Discovering the Food of Spain - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003ePaul Richardson\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eVivid and richly textured, \u003ci\u003eA Late Dinner\u003c\/i\u003e is a delightful journey through Spain and Spanish cuisine. Paul Richardson is the perfect guide. In lush prose he brings to life the fascinating people who grow and cook and eat the hugely varied and still little-known food of Spain. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e Richardson's vibrant writing takes readers beyond gazpacho and paella and immerses them in the flavorful world of Spanish food -- from the typical coastal cuisine; to the ancient shepherd cooking of the mountains; to the cities of Madrid, Barcelona, and San Sebastián, where chefs are setting the trend for modern cuisine across the globe. His evocative descriptions -- the fried  sh in Cádiz; the tender asparagus and sweet crispy lettuce of Navarre; the Catalan calçotada, a feast of grilled spring onions in a nutty, delicately spicy sauce; the whimsical creations of internationally acclaimed chef Ferran Adrià -- are a celebration of the senses. \u003cp\u003e\u003c\/p\u003e Richardson traces the roots of Spanish cooking to the landscape, the people, and the history of this beautiful and complex country. \u003ci\u003eA Late Dinner\u003c\/i\u003e is a glorious and intimately drawn portrait of Spain.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003ePaul Richardson\u003c\/b\u003e owns and manages a small farm and vineyard in western Spain. He is also the author of \u003ci\u003eOur Lady of the Sewers\u003c\/i\u003e and \u003ci\u003eOther Adventures in Deep Spain, Cornucopia: A Gastronomic Tour of Britain, Indulgence: One Man's Selfless Search for the Best Chocolate in the World, \u003c\/i\u003e and \u003ci\u003eWilliams-Sonoma Barcelona.\u003c\/i\u003e\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 288\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.72 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e January 20, 2010\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914918465880,"sku":"9780743284943","price":21.87,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/Gc8go99uEF9780743284943.webp?v=1792785258"},{"product_id":"the-dog-who-ate-the-truffle-a-memoir-of-stories-and-recipes-from-umbria-hardcover","title":"The Dog Who Ate the Truffle: A Memoir of Stories and Recipes from Umbria - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eSuzanne Carreiro\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\u003ci\u003eAn authentic culinary journey--part memoir, part cookbook--introducing readers to the people, places, and food of Umbria \u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eVeteran food critic Suzanne Carriero spent a year and a half in Umbria, and this is her intimate look at its ancient recipes, traditions, and the people who pass them on. Each of the book's eight chapters features local cooks, as their personal stories are as much a part of the cuisine's essence as are the crops they grow and the family dishes they prepare. \u003cp\u003e\u003c\/p\u003eAnecdotes, sidebars, and boxes are used throughout the book to further illustrate Umbrian life--from buying a rabbit in the country, to making torta di Pasqua for Easter, to reading the Italian wine label, and drinking cappuccino after lunch (a serious breach in tradition). With a food and wine glossary included as a reference for travelers, \u003ci\u003eThe Dog Who Ate the Truffle \u003c\/i\u003eimmerses the reader in the people, cuisine, and lifestyle that few are privileged to experience. Suzanne's colorful stories and authentic classic recipes make for an intimate and illustrious travel cookbook.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eSUZANNE CARREIRO has worked in the food industry for over twenty years, having written for \u003ci\u003eThe San Francisco Chronicle, Cooking Light \u003c\/i\u003eand others. She was the PR director of Beringer Blass Wine Estates in Napa Valley where she now lives.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 400\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.4 x 9.1 x 6.3 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 17, 2010\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914923118936,"sku":"9780312571405","price":43.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/Z8vrHwY-zx9780312571405.webp?v=1792785265"},{"product_id":"my-culinary-journey-food-fetes-of-provence-with-recipes-hardcover","title":"My Culinary Journey: Food \u0026 Fetes of Provence with Recipes - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eGeorgeanne Brennan\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIntimate Journey to the South of France\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDiscover all that awaits you in Provence France. Award-winning author Georgeanne Brennan is your ultimate travel guide to experience the foods, festivals, and inspirational people who have fueled her love for this treasured region of France.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eA dream turned reality.\u003c\/strong\u003e As a young woman, Georgeanne and her husband with their small children bought a Provance farmhouse with a little land and some goats. Their goal was to realize the dream of an idyllic existence in the French countryside. Now, these precious memoires are yours to hold in her book, \u003cem\u003eMy Culinary Journey\u003c\/em\u003e. Whether in the comfort of your own home, deciding the next vacation destination, or landing right in the heart of France, \u003cem\u003eMy Culinary Journey\u003c\/em\u003e is your companion to all things France. In this cherished travel guide, you'll find: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eForty delicious French recipes\u003c\/li\u003e\n\u003cli\u003eGorgeous personal photographs\u003c\/li\u003e\n\u003cli\u003eIn-depth knowledge of cultural regional festivals (or fêtes)\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eIn these pages find rich descriptions\u003c\/strong\u003e of warm summer meals, of the art of making goat cheese, and more. This evocative and passionate memoir weaves together personal stories of friendship, cooking, and living in the Provencal tradition. It will whet the appetite of foodies, travelers, and anyone who dreams of packing their bags and taking a delicious romp through the lavender fields and vine-covered hills of Provence.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIf you enjoyed books that transport you to another country right from your kitchen like \u003cem\u003eDirt\u003c\/em\u003e, \u003cem\u003eMastering the Art of French Cooking\u003c\/em\u003e, or \u003cem\u003eMagnolia Table\u003c\/em\u003e, then you'll love \u003cem\u003eMy Culinary Journey\u003c\/em\u003e.\u003c\/strong\u003e\u003c\/p\u003e\u003cbr\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eGeorgeanne Brennan\u003c\/strong\u003e is an award-winning cookbook author, journalist, educator and entrepreneur who is nationally recognized for her work. Her expertise ranges from farming and agriculture to history and food lore. She is the recipient of a James Beard Foundation Award.\u003c\/p\u003e\u003cp\u003eIn 2014 she launched her online store, La Vie Rustic--Sustainable Living in the French Style, lavierustic.com, which reflects her long-time love affair with France and especially Provence, where she has a home.\u003c\/p\u003e\u003cp\u003eIn addition to her books Brennan writes regular features for the \u003cem\u003eSan Francisco Chronicle\u003c\/em\u003e newspaper's food section and has contributed to \u003cem\u003eFine Cooking\u003c\/em\u003e, \u003cem\u003eBon Appétit\u003c\/em\u003e, \u003cem\u003eCooking Pleasures\u003c\/em\u003e, \u003cem\u003eThe New York Times\u003c\/em\u003e, \u003cem\u003eGarden Design\u003c\/em\u003e, \u003cem\u003eMetropolitan Home\u003c\/em\u003e, \u003cem\u003eHorticulture\u003c\/em\u003e, and \u003cem\u003eOrganic Gardening\u003c\/em\u003e. She is a regular contributor and columnist for \u003cem\u003eEdible Marin\u003c\/em\u003e and \u003cem\u003eWine Country. She has been featured in \u003cem\u003eFood and Wine\u003c\/em\u003e, \u003cem\u003eGourmet\u003c\/em\u003e, and \u003cem\u003eSunset Magazine\u003c\/em\u003e, among others and has appeared on Oprah.com, Good Morning America, and other shows. She lives in Winters, CA, and Provence.\u003c\/em\u003e\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 208\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.8 x 9.5 x 7.3 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 15, 2016\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914933375320,"sku":"9780997066401","price":29.7,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/sIoANsT8v_9780997066401.webp?v=1792785277"},{"product_id":"a-really-big-lunch-the-roving-gourmand-on-food-and-life-paperback","title":"A Really Big Lunch: The Roving Gourmand on Food and Life - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJim Harrison\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\"\u003ci\u003eA Really Big Lunch\u003c\/i\u003e showcases Harrison's enthusiastic, funny, and uncompromising views on how to eat, drink, and live well . . . His writing is bodily, bawdy, sharp. The more we have of his voice, the better.\"--\u003ci\u003eBoston Globe\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eA national bestseller and an Amazon Best Book of the Month in the Cookbook\/Food \u0026amp; Wine category, now in paperback, \u003ci\u003eA Really Big Lunch\u003c\/i\u003e collects many of \u003ci\u003eNew York Times\u003c\/i\u003e bestselling author Jim Harrison's essays on food for the first time--and taps into his larger-than-life appetite with wit and verve. In these pieces, Harrison muses on the relationship between hunter and prey, interrogates the obscure language of wine reviews, and delivers a manifesto against the bland, mass-produced food of our time, proposing instead what he calls the Vivid Diet. He delights in food from the most outré indulgence (a French lunch that went to thirty-seven courses) to a simple bowl of menudo. Harrison's food writing is a program for living, and \u003ci\u003eA Really Big Lunch\u003c\/i\u003e is shot through with his pointed aperçus and keen delight in the pleasures of the senses. And between the lines the pieces give glimpses of Harrison's life over the last fifteen years. Lovingly introduced by master chef Mario Batali, \u003ci\u003eA Really Big Lunch\u003c\/i\u003e is a literary delight that will satisfy every appetite.\u003c\/p\u003e \u003cp\u003e\u003cb\u003e\"The collection is chockablock with . . . zingers as well as plenty of half-baked, hilarious theories you can ponder while planning your first summer barbecue.\"--\u003ci\u003eThe Paris Review\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eJim Harrison\u003c\/b\u003e (1937-2016) was the \u003ci\u003eNew York Times\u003c\/i\u003e-bestselling author of thirty-nine previous books of fiction, non-fiction, and poetry, including \u003ci\u003eLegends of the Fall\u003c\/i\u003e, \u003ci\u003eDalva\u003c\/i\u003e, and \u003ci\u003eReturning to Earth\u003c\/i\u003e. A member of the American Academy of Arts and Letters and winner of a National Endowment for the Arts grant, his work was published in twenty-seven languages.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 288\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.1 x 8.2 x 5.4 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e March 20, 2018\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914960343384,"sku":"9780802127662","price":18.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/iKEiZGFFeA9780802127662.webp?v=1792785316"},{"product_id":"culinary-tourism-paperback","title":"Culinary Tourism - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eLucy M. Long\u003c\/b\u003e (Editor)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\"\"From Kosher Oreos to the gentrification of Mexican cusine, from the charismatic cook of Basque communities in Spain and the United States to the mainstreaming of southwestern foodways, Culinary Tourism maps a lively cultural and intellectual terrain.\"\"--from the foreword by Barbara Kirshenblatt-GimblettCulinary Tourism is the first book to consider food as both a destination and a means for tourism. The book's contributors examine the many intersections of food, culture and tourism in public and commercial contexts, in private and domestic settings, and around the world. The contributors argue that the sensory experience of eating provides people with a unique means of communication. Editor Lucy Long contends that although the interest in experiencing \"\"otherness\"\" is strong within American society, total immersion into the unfamiliar is not always welcome. Thus spicy flavors of Latin Aermcia and the exotic ingredients of Asia have been mainstreamed for everyday consumption. Culinary Tourism explains how and why interest in foreign food is expanding tastes and leading to commercial profit in America, but the book also show how tourism combines personal experiences with cultural and social attitudes toward food and the circumstances for adventurous eating.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e \u003cb\u003eLucy M. Long\u003c\/b\u003e teaches folklore and food studies in the International Studies and American Culture Studies Programs at Bowling Green State University in Ohio. She is the editor of the American Folklore Society's foodways section journal, \u003ci\u003eDigest\u003c\/i\u003e.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 320\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.72 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 15, 2010\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914970173784,"sku":"9780813129853","price":51.3,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/rOzktv5xaY9780813129853.webp?v=1792785331"},{"product_id":"barolo-paperback","title":"Barolo - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMatthew Gavin Frank\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eAfter a childhood of microwaved meat and saturated fat, Matthew Gavin Frank got serious about food. His \"research\" ultimately led him to Barolo, Italy (pop. 646), where, living out of a tent in the garden of a local farmhouse, he resolved to learn about Italian food from the ground up. \u003ci\u003eBarolo\u003c\/i\u003e is Frank's account of those six months. At once an intimate travelogue and a memoir of a culinary education, the book details the adventures of a not-so-innocent abroad in Barolo, a region known for its food and wine (also called Barolo). Upon arrival, Frank began picking wine grapes for famed vintner Luciano Sandrone. He tells how, between lessons in the art of the grape harvest, he discovered, explored, and savored the gustatory riches of Piemontese Italy. Along the way we meet the region's families and the many eccentric vintners, butchers, bakers, and restaurateurs who call Barolo home. Rich with details of real Italian small-town life, local foodstuffs, strange markets, and a circuslike atmosphere, Frank's story also offers a wealth of historical and culinary information, moments of flamboyance, and musings on foreign travel (and its many alien seductions), all filtered through food and wine.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eMatthew Gavin Frank worked for over fifteen years in the food and restaurant industry in positions ranging from dishwasher to sous-chef, server to sommelier, menu consultant to catering-business owner, farmhand to janitor. An assistant professor of creative writing at Northern Michigan University, he has published essays in \u003ci\u003eGastronomica\u003c\/i\u003e, \u003ci\u003eCreative Nonfiction\u003c\/i\u003e, and \u003ci\u003eBest Food Writing 2006\u003c\/i\u003e and is the author of \u003ci\u003ePot Farm\u003c\/i\u003e (Nebraska, 2012).\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 248\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.38 x 8.28 x 5.34 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e March 01, 2012\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914971681112,"sku":"9780803240063","price":17.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/7L-KpaOtT29780803240063.webp?v=1792785334"},{"product_id":"barolo-hardcover","title":"Barolo - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMatthew Gavin Frank\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eAfter a childhood of microwaved meat and saturated fat, Matthew Gavin Frank got serious about food. His \"research\" ultimately led him to Barolo, Italy (pop. 646), where, living out of a tent in the garden of a local farmhouse, he resolved to learn about Italian food from the ground up. \u003ci\u003eBarolo\u003c\/i\u003e is Frank's account of those six months. At once an intimate travelogue and a memoir of a culinary education, the book details the adventures of a not-so-innocent abroad in Barolo, a region known for its food and wine (also called Barolo). Upon arrival, Frank began picking wine grapes for famed vintner Luciano Sandrone. He tells how, between lessons in the art of the grape harvest, he discovered, explored, and savored the gustatory riches of Piemontese Italy. Along the way we meet the region's families and the many eccentric vintners, butchers, bakers, and restaurateurs who call Barolo home. Rich with details of real Italian small-town life, local foodstuffs, strange markets, and a circuslike atmosphere, Frank's story also offers a wealth of historical and culinary information, moments of flamboyance, and musings on foreign travel (and its many alien seductions), all filtered through food and wine.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eMatthew Gavin Frank worked for over fifteen years in the food and restaurant industry in positions ranging from dishwasher to sous-chef, server to sommelier, menu consultant to catering-business owner, farmhand to janitor. An assistant professor of creative writing at Northern Michigan University, he has published essays in \u003ci\u003eGastronomica\u003c\/i\u003e, \u003ci\u003eCreative Nonfiction\u003c\/i\u003e, and \u003ci\u003eBest Food Writing 2006\u003c\/i\u003e and is the author of \u003ci\u003ePot Farm\u003c\/i\u003e (Nebraska, 2012).\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 246\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.89 x 8.7 x 6.38 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 01, 2010\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914972303704,"sku":"9780803226746","price":34.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/U_nRkM30qv9780803226746.webp?v=1792785334"},{"product_id":"female-nomad-and-friends-tales-of-breaking-free-and-breaking-bread-around-the-world-paperback","title":"Female Nomad and Friends: Tales of Breaking Free and Breaking Bread Around the World - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eRita Golden Gelman\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eIn 1987, Rita, newly divorced, set out to live her dream. She sold all her possessions and became a nomad.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eShe wrote a book about her ongoing journey and, in 2001, insisted on putting her personal e-mail address in the last chapter--against all advice. It turned out to be a fortuitous decision. She has met thousands of readers, stayed in their homes, and sat around kitchen tables sharing stories and food and laughter. \u003cp\u003e\u003c\/p\u003eIn this essay collection, Gelman includes her own further adventures, as well as those of writers and readers telling tales of the shared humanity they experienced in their travels. The stories are funny and sad, poignant and tender, familiar and bizarre. They will make you laugh and cry and maybe even send you off on your own adventure. Also included are fabulous international recipes such as vegetarian dolmades (stuffed grape leaves), chiles en nogada (stuffed poblano chiles topped with a white cream sauce with walnuts and a sprinkle of pomegranate seeds), and ho mok (an extraordinary fish-coconut custard from Thailand). \u003cp\u003e\u003c\/p\u003eHappy reading--and bon appétit, selamat makan, buen provecho!\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eRita Golden Gelman \u003c\/b\u003eis the author of more than 70 children's books, including \u003ci\u003eInside Nicaragua\u003c\/i\u003e, which was one of the ALA's Best Young Adult Books of 1988, and \u003ci\u003eMore Spaghetti, I Say!, \u003c\/i\u003e a staple in every first-grade classroom. As a nomad, Gelman has no permanent address. Her most recent encampments have been in Mexico and New York City.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 352\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.92 x 7.96 x 6.76 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 01, 2010\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914982756696,"sku":"9780307588012","price":22.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/m8i171AFOf9780307588012.webp?v=1792785348"},{"product_id":"the-tummy-trilogy-american-fried-alice-lets-eat-third-helpings-paperback","title":"The Tummy Trilogy: American Fried; Alice, Let's Eat; Third Helpings - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eCalvin Trillin\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eIn the 1970s, Calvin Trillin informed America that its most glorious food was not to be found at the pretentious restaurants he referred to generically as La Maison de la Casa House, Continental Cuisine. With three hilarious books over the next two decades--\u003ci\u003eAmerican Fried; Alice, Let's Eat;\u003c\/i\u003e and\u003ci\u003e Third Helpings\u003c\/i\u003e--he established himself as, in Craig Claiborne's phrase, \"the Walt Whitman of American eats.\" Trillin's three comic masterpieces are now available in what Trillin calls \u003ci\u003eThe Tummy Trilogy\u003c\/i\u003e.\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003eIn the 1970s, Calvin Trillin informed us that the most glorious food in an American city was not to be found at the pretentious rooftop restaurant he called La Maison de la Casa House, Continental Cuisine. With three hilarious books, he established himself as \"our funniest food writer\" and, in Craig Claiborne's phrase, \"the Walt Whitman of American eats\". Now the three books have been combined in what Trillin calls The Tummy Trilogy.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eCalvin Trillin\u003c\/b\u003e is the author of twenty books, including \u003ci\u003eFamily Man\u003c\/i\u003e (FSG, 1998) and \u003ci\u003eMessages from My Father \u003c\/i\u003e(FSG, 1996). He writes a weekly column for \u003ci\u003eTime\u003c\/i\u003e and a weekly poem for\u003ci\u003e The Nation\u003c\/i\u003e. He lives in New York City.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 400\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.2 x 8.9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 30, 1994\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914984165720,"sku":"9780374524173","price":27.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/IESBV4VR449780374524173.webp?v=1792785351"},{"product_id":"food-lovers-guide-to-portland-2nd-edition-paperback","title":"Food Lover's Guide to Portland: 2nd Edition - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eLiz Crain\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\"A just-bigger-than-pocket-sized compendium of the PDX eating scene that's sure to resonate with the minds, hearts, and bellies of us all.\" --Mike Thelin, \u003c\/b\u003e\u003ci\u003e\u003cb\u003ePortland Monthly\u003c\/b\u003e\u003cbr\u003e\u003c\/i\u003e\u003cbr\u003eFor residents and visitors alike, \u003ci\u003eFood Lover's Guide to Portland\u003c\/i\u003e is a road map to finding the best of the best in America's favorite do-it-yourself foodie mecca. Navigate Portland\"s edible bounty with this all-access pass to hundreds of producers, purveyors, distillers, bakers, food carts, and farmers markets. This book is the indispensable guide to it all. In the second edition, readers get 20+ new full listings, 150+ new businesses, a new food cart chapter by food cart expert Brett Burmeister, and an Hispanic market section from food writer and Mi Mero Mole owner Nick Zukin. Whether you\"ve lived in Portland your entire life, are visiting for business or pleasure, or are a hungry transplant--this book helps you find all that is delicious in Portland.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eLIZ CRAIN\u003c\/b\u003e is the author of \u003ci\u003eFood Lover's Guide to Portland\u003c\/i\u003e and \u003ci\u003eToro Bravo: Stories. Recipes. No Bull\u003c\/i\u003e. A longtime writer on Pacific Northwest food and drink, her writing has appeared in \u003ci\u003eCooking Light\u003c\/i\u003e, \u003ci\u003eBudget Travel\u003c\/i\u003e, \u003ci\u003eVIA Magazine\u003c\/i\u003e, \u003ci\u003eThe Sun Magazine\u003c\/i\u003e, \u003ci\u003eThe Progressive\u003c\/i\u003e, \u003ci\u003eThe Guardian\u003c\/i\u003e and \u003ci\u003eThe Oregonian\u003c\/i\u003e. She is also an editor and publicity director at Hawthorne Books as well as co-organizer of the annual Portland Fermentation Festival.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 204\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.5 x 8.9 x 5.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 09, 2014\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914986983768,"sku":"9780989360463","price":16.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/T9QvXKXinr9780989360463.webp?v=1792785354"},{"product_id":"untangling-my-chopsticks-a-culinary-sojourn-in-kyoto-paperback","title":"Untangling My Chopsticks: A Culinary Sojourn in Kyoto - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eVictoria Abbott Riccardi\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eTwo years out of college and with a degree from Le Cordon Bleu in Paris, Victoria Riccardi left a boyfriend, a rent-controlled New York City apartment, and a plum job in advertising to move to Kyoto to study \u003ci\u003ekaiseki\u003c\/i\u003e, the exquisitely refined form of cooking that accompanies the formal Japanese tea ceremony. She arrived in Kyoto, a city she had dreamed about but never seen, with two bags, an open-ended plane ticket, and the ability to speak only sushi-bar Japanese. She left a year later, having learned the language, the art of kaiseki, and what was truly important to her. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eThrough special introductions and personal favors, Victoria was able to attend one of Kyoto's most prestigious tea schools, where this ago-old Japanese art has been preserved for generations and where she was taken under the wing of an American expatriate who became her mentor in the highly choreographed rituals of this extraordinary culinary discipline. \u003cp\u003e\u003c\/p\u003eDuring her year in Kyoto, Victoria explored the mysterious and rarefied world of tea kaiseki, living a life inaccessible to most foreigners. She also discovered the beguiling realm of modern-day Japanese food--the restaurants, specialty shops, and supermarkets. She participated in many fast-disappearing culinary customs, including making \u003ci\u003emochi\u003c\/i\u003e (chewy rice cakes) by hand, a beloved family ritual barely surviving in a mechanized age. She celebrated the annual cleansing rites of New Year's, donning an elaborate kimono and obi for a thirty-four-course extravaganza. She includes twenty-five recipes for favorite dishes she encountered, such as Chicken and Egg Rice Bowl, Japanese Beef and Vegetable Hotpot, and Green-Tea Cooked Salmon Over Rice. \u003cp\u003e\u003c\/p\u003e\u003ci\u003eUntangling My Chopsticks\u003c\/i\u003e is a sumptuous journey into the tastes, traditions, and exotic undercurrents of Japan. It is also a coming-of-age tale steeped in history and ancient customs, a thoughtful meditation on life, love, and learning in another land.\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003eTwo years out of college and with a degree from Le Cordon Bleu in Paris, Victoria Riccardi left a boyfriend, a rent-controlled New York City apartment, and a plum job in advertising to move to Kyoto to study \"kaiseki, the exquisitely refined form of cooking that accompanies the formal Japanese tea ceremony. She arrived in Kyoto, a city she had dreamed about but never seen, with two bags, an open-ended plane ticket, and the ability to speak only sushi-bar Japanese. She left a year later, having learned the language, the art of kaiseki, and what was truly important to her. \u003cbr\u003eThrough special introductions and personal favors, Victoria was able to attend one of Kyoto's most prestigious tea schools, where this ago-old Japanese art has been preserved for generations and where she was taken under the wing of an American expatriate who became her mentor in the highly choreographed rituals of this extraordinary culinary discipline. \u003cbr\u003eDuring her year in Kyoto, Victoria explored the mysterious and rarefied world of tea kaiseki, living a life inaccessible to most foreigners. She also discovered the beguiling realm of modern-day Japanese food--the restaurants, specialty shops, and supermarkets. She participated in many fast-disappearing culinary customs, including making \"mochi (chewy rice cakes) by hand, a beloved family ritual barely surviving in a mechanized age. She celebrated the annual cleansing rites of New Year's, donning an elaborate kimono and obi for a thirty-four-course extravaganza. She includes twenty-five recipes for favorite dishes she encountered, such as Chicken and Egg Rice Bowl, Japanese Beef and Vegetable Hotpot, and Green-Tea Cooked Salmon Over Rice. \u003cbr\u003e\"Untangling MyChopsticks is a sumptuous journey into the tastes, traditions, and exotic undercurrents of Japan. It is also a coming-of-age tale steeped in history and ancient customs, a thoughtful meditation on life, love, and learning in another land.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eVICTORIA ABBOTT RICCARDI has written for the \u003ci\u003eBoston Globe\u003c\/i\u003e, the \u003ci\u003eNew York Times\u003c\/i\u003e, and \u003ci\u003eBon Appétit\u003c\/i\u003e. She lives with her husband in Newton, Massachusetts.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 304\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1 x 7.9 x 5.2 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 11, 2004\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914989375832,"sku":"9780767908528","price":19.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/ZbWPD6HXSf9780767908528.webp?v=1792785357"},{"product_id":"super-sushi-ramen-express-paperback","title":"Super Sushi Ramen Express - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMichael Booth\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eFrom the author of \u003ci\u003eThe Almost Nearly Perfect People\u003c\/i\u003e comes \u003ci\u003eSuper Sushi Ramen Express\u003c\/i\u003e, a fascinating and funny culinary journey through Japan\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eJapan is arguably the preeminent food nation on earth; it's a mecca for the world's greatest chefs and has more Michelin stars than any other country. The Japanese go to extraordinary lengths and expense to eat food that is marked both by its exquisite preparation and exotic content. Their creativity, dedication, and courage in the face of dishes such as cod sperm and octopus ice cream are only now beginning to be fully appreciated in the sushi- and ramen-saturated West, as are the remarkable health benefits of the traditional Japanese diet. \u003cp\u003e\u003c\/p\u003eFood and travel writer Michael Booth takes the culinary pulse of contemporary Japan, learning fascinating tips and recipes that few Westerners have been privy to before. Accompanied by two fussy eaters under the age of six, he and his wife travel the length of the country, from bear-infested, beer-loving Hokkaido to snake-infested, seaweed-loving Okinawa. Along the way, they dine with--and score surprising victory over--two sumo wrestlers, pamper the world's most expensive cows with massages and beer, share a seaside lunch with free-diving female abalone hunters, and meet the greatest chefs working in Japan today. Less happily, they witness a mass fugu slaughter, are traumatized by an encounter with giant crabs, and attempt a calamitous cooking demonstration for the lunching ladies of Kyoto.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eMichael Booth \u003c\/b\u003eis the author of multiple works of non-fiction, including \u003ci\u003eThe Almost Nearly Perfect People\u003c\/i\u003e and \u003ci\u003eSuper Sushi Ramen Express\u003c\/i\u003e. His writing appears regularly in \u003ci\u003eThe Guardian, The Independent, The Times, The Telegraph, \u003c\/i\u003eand \u003ci\u003eCondé Nast Traveler \u003c\/i\u003emagazine, among many other publications globally. He is the Copenhagen correspondent for \u003ci\u003eMonocle\u003c\/i\u003e magazine and Monocle 24 radio, and travels regularly to give talks and lectures on the Nordic lands and their peculiar, nearly perfect people. He lives in Denmark with his wife and two sons.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 336\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1 x 7.9 x 5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 05, 2017\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915007005016,"sku":"9781250145680","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/NPJhyO3qFg9781250145680.webp?v=1792785385"},{"product_id":"peace-meals-candy-wrapped-kalashnikovs-and-other-war-stories-includes-waiting-for-the-taliban-previously-available-only-as-an-ebook-paperback","title":"Peace Meals: Candy-Wrapped Kalashnikovs and Other War Stories (Includes Waiting for the Taliban, Previously Available Only as an Ebook) - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAnna Badkhen\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eINCLUDES WAITING FOR THE TALIBAN, PREVIOUSLY AVAILABLE ONLY AS AN EBOOK2011 JAMES BEARD FOUNDATION WRITING AND LITERATURE AWARD FINALISTTravel books bring you places. War books bring you tragedy. In Peace Meals, war reporter Anna Badkhen brings us not only an unsparing and intimate history of some of the last decade's most vicious conflicts but also the most human elements that transcend the dehumanizing realities of war: the people, the compassion they scraped from catastrophe, and the food they ate. Making palpable the day-to-day life during conflicts and catastrophes, Badkhen describes not just the shocking violence but also the beauty of events that take place even during wartime: the spring flowers that bloom in the crater hollowed by an air-to-surface missile, the lapidary sanctuary of a twelfth-century palace besieged by a modern battle, or a meal a tight-knit family shares as a firefight rages outside. Throughout Badkhen's stories, punctuated by recipes from the meals she shared with the people she encountered, emerges the most important lesson she has observed in conflict zones from Afghanistan to Chechnya: that war can kill our friends and decimate our towns, but it cannot destroy our inherent decency, generosity, and kindness--that which makes us human.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eAnna Badkhen\u003c\/b\u003e has been writing about\u003cb\u003e \u003c\/b\u003econflicts since 2001 for \u003ci\u003eThe New York Times\u003c\/i\u003e, \u003ci\u003eThe New Republic, Foreign Policy, The Boston Globe\u003c\/i\u003e, and other publications. She lives in Philadelphia.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 368\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.1 x 8.36 x 5.49 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 25, 2011\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915400810840,"sku":"9781439166505","price":16.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/2Q8KHkhH6F9781439166505.webp?v=1792788784"},{"product_id":"the-best-american-food-writing-2019-paperback","title":"The Best American Food Writing 2019 - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eSilvia Killingsworth\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eA NATIONAL BESTSELLER \u003cp\u003e\u003c\/p\u003e\n\u003cem\u003eNew York Times\u003c\/em\u003e best-selling author and James Beard Award winner Samin Nosrat collects the year's finest writing about food and drink.\u003c\/strong\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e \"Good food writing evokes the senses,\" writes Samin Nosrat, best-selling author of \u003cem\u003eSalt, Fat, Acid, Heat\u003c\/em\u003e and star of the Netflix adaptation of the book. \"It makes us consider divergent viewpoints. It makes us hungry and motivates us to go out into the world in search of new experiences. It charms and angers us, breaks our hearts, and gives us hope. And perhaps most importantly, it creates empathy within us.\" Whether it's the dizzying array of Kit Kats in Japan, a reclamation of the queer history of tapas, or a spotlight on a day in the life of a restaurant inspector, the work in \u003cem\u003eThe Best American Food Writing 2019\u003c\/em\u003e will inspire you to pick up a knife and start chopping, but also to think critically about what you're eating and how it came to your plate, while still leaving you clamoring for seconds. \u003cbr\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eSAMIN NOSRAT, guest editor, is a food columnist for the \u003ci\u003eNew York Times Magazine\u003c\/i\u003e and the best-selling author of \u003ci\u003eSalt, Fat, Acid\u003c\/i\u003e, \u003ci\u003eHeat\u003c\/i\u003e, now a Netflix original series. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e SILVIA KILLINGSWORTH, series editor, is a digital editor at \u003ci\u003eBloomberg Businessweek\u003c\/i\u003e.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 288\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.8 x 8.2 x 5.4 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 01, 2019\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915423879512,"sku":"9781328662255","price":18.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/dS8Jp4mNjP9781328662255.webp?v=1792788811"},{"product_id":"culinary-travels-memories-made-at-the-table-hardcover","title":"Culinary Travels: Memories Made at the Table - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eEmily Szajda\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eA map of flavors, aromas and evocations from across the European continent and beyond, Emily Szajda takes you on a culinary journey traversing borders. In this narrative cookbook, you will encounter healthy adaptations of traditional recipes from her travels and life abroad along with stories and takeaways on how food, the simple act of breaking bread, creates an experience. It has the power to tear down walls and create a space for conversation, understanding, and memory. Awaken your senses and relish the moment. From an afternoon tea with fresh baked scones and clotted cream at the St. James Hotel in London to a plate of delectable truffled risotto with osso bucco in Rome, food is not merely sustenance, a part of the human existence but an act of love and fellowship. Please be my guest. Learn how to have a soulful, interactive relationship with food that not only fills your belly but your heart and mind. Take time. Pull up a seat at my table. Let's eat!\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 182\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.63 x 8.5 x 11 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 23, 2022\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915429646680,"sku":"9781685130749","price":66.17,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/7DunDK9ijZ9781685130749.webp?v=1792788820"},{"product_id":"eating-across-america-a-foodies-guide-to-food-trucks-street-food-and-the-best-dish-in-each-state-foodie-gift-hardcover","title":"Eating Across America: A Foodie's Guide to Food Trucks, Street Food and the Best Dish in Each State (Foodie Gift) - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eDaymon Patterson\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest Daym Takeout\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDrive-ins, diners and dives: \u003c\/strong\u003e Daymon Patterson, author of \u003cem\u003eEating Across America\u003c\/em\u003e, is better known as Daym Drops, an American food critic, YouTube celebrity, and television presenter. He initially gained popularity on YouTube for his video review of a Five Guys takeoutmeal, which spawned a viral online song by the Gregory Brothers. He hosted Best Daym Takeout, a food-review oriented television program on the Travel Channel, based on his experiences and with certain aspects borrowed from his YouTube channel. \"Best Daym Takeout\", aired in 2013, with works featured on The Jimmy Fallon show. That's where Rachel Ray's Team found me, and brought me on for a few episodes before Rachel Ray offered me a position on the show as her Food Correspondent. I travel abroad, sampling dishes and many QSR locations, all to give them a Super Official Food Review from the front seat of my Truck.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCheap eats, food trucks and street food: \u003c\/strong\u003e Shows like Diners, Drive-ins and Dives have never been more popular. And they have inspired a movement. More and more, people are packing up their cars and road tripping in search of cheap eats, food trucks and street food. Daym Drops offers \u003cem\u003eEating Across America\u003c\/em\u003e for all traveling foodies.\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003eYOUR GUIDE TO AMERICA'S BEST BITES Millions of people tune in to watch Travel Channel and Youtube host Daymon Patterson eat burgers and fab food truck finds in his car, as he drives the highways and byways looking for America's best bites. Eating Across America is a taste bud party of the country's best food trucks, street foods, and cheap eats. Sometimes messy, but always made with love, eating out at local trucks and holes-in-the-wall has become a movement. Daymon Patterson, better known as \"Daym Drops\" on YouTube, as the food correspondent on the award-winning Rachel Ray Show, details the definitive road map to truly tasting Americana. Daymon initially gained popularity on YouTube for his video review of a Five Guys takeout meal, which spawned into a viral sensation. Since then, Patterson's taste for quick and delicious meals has continued to grow, resulting in the mega successful digital series, pickup truck food reviews, as well as appearances on The Dr. Oz Show, The Jimmy Fallon Tonight Show and, Wahlburgers. Daymon's culinary journey continues to grow. Eating Across America is the perfect tour guide for the travel foodie in all of us. \"Daym Drops knows food! As a food critic, and as a friend, I give him five stars!\" --Donnie Wahlberg, Co-owner of Wahlburgers \"If there was any sort of food almanac, food bible, or food manual, this would be it. If you hold food dear to your heart, then this book should be held to your gut.\" --Josh Elkin, Host for Cooking Channel's Sugar Showdown \"YouTube star and food reviewer Daymon 'Daym Drops' Patterson is here to help before you run out the door.\" --Los Angeles Times\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 200\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.7 x 9.2 x 7.7 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e March 13, 2018\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915704930648,"sku":"9781633536869","price":24.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/KqNb_UbuZ89781633536869.webp?v=1792792599"},{"product_id":"porto-stories-from-portugals-historic-bolhao-market-hardcover","title":"Porto: Stories from Portugal's Historic Bolhão Market - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eGabriella Opaz\u003c\/b\u003e (Author), \u003cb\u003eSonia Andresson Nolasco\u003c\/b\u003e (Author), \u003cb\u003eJosé Avillez\u003c\/b\u003e (Foreword by)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eDiscover the culinary heart of Northern Portugal through the stories, food, and history of Bolhão.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e Bolhão Market's century-old walls are crumbling as its vendors and visitors wait for the restoration that will return it to its former glory. Though the deteriorating conditions have forced many vendors to leave, there are fishwives still singing their seductive \u003ci\u003epregão, \u003c\/i\u003e bakers still hawking crusty \u003ci\u003ebroa\u003c\/i\u003e baked in wood burning ovens, and butchers still offering up \u003ci\u003efavos de mel\u003c\/i\u003e for the city's signature tripe stew. Bolhão still pulses with knowledge earned over generations and the rich culinary heritage of the region. \u003cp\u003e\u003c\/p\u003e This book is about those vendors who remain, and their stories are for those who want to know what to do, see, and eat when they visit the North. Porto, nestled between the sea and the esteemed Douro Valley, is the heart of one of Europe's premier--though often overlooked--food destinations. The people of Bolhão embody the spirit and tradition of this enchanting city. Your next culinary adventure starts here!\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eGabriella Opaz\u003c\/b\u003e is an award-winning speaker, writer, and consultant on storytelling and communication. Co-founder and co-owner of Catavino, which offers custom food, wine, and cultural tours of Portugal and Spain, she contributes to \u003ci\u003eWine \u0026amp; Spirits Magazine\u003c\/i\u003e. Gabriella co-founded the Born Digital Wine Awards (BDWA), which celebrate responsible, diverse wine journalism around the globe, and was a TEDx Porto speaker in 2017. Born in Chicago, Gabriella now lives in Porto, Portugal. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eSonia Andresson Nolasco\u003c\/b\u003e is a journalist, editor, and publicist who primarily works with food, wine, travel, and art organizations to promote Portugal. She resigned as a public relations director in Manhattan to join Catavino in Porto, immersing herself in Bolhão Market intermittently for two years to build the relationships that inspired the intimate portraits in the book. Born in Lisbon, Portugal, and raised in the Ironbound-Newark, a Portuguese enclave in New Jersey, Sonia now lives in West Chester, Pennsylvania. \u003cp\u003e\u003c\/p\u003e\u003cb\u003eRyan Opaz\u003c\/b\u003e is a photographer and knight of the Port Wine Brotherhood who has worked as a chef, butcher, art teacher, public speaker, and wine writer. As CEO of Catavino, which he cofounded with his wife, Gabriella, he has spent the last 12 years guiding people throughout Portugal, kindling their love for a country and people he cherishes.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 248\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 9.6 x 9.3 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 14, 2018\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915714138456,"sku":"9781572842564","price":29.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/Q7wEIG4KoT9781572842564.webp?v=1792792613"},{"product_id":"no-reservations-around-the-world-on-an-empty-stomach-hardcover","title":"No Reservations: Around the World on an Empty Stomach - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAnthony Bourdain\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eAn illustrated, behind-the-scenes travel journal of the beloved chef's global adventures.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eMore than just a companion to the hugely popular Travel Channel show, \u003ci\u003eNo Reservations\u003c\/i\u003e is Bourdain's fully illustrated journal of his far-flung travels. The book traces his trips from New Zealand to New Jersey and everywhere in between, mixing beautiful, never-before-seen photos and mementos with Bourdain's outrageous commentary on what really happens when you give a bad-boy chef an open ticket to the world. \u003cp\u003e\u003c\/p\u003eWant to know where to get good fatty crab in Rangoon? How to order your reindeer medium rare? How to tell a Frenchman that his baguette is invading your personal space? This is your book. For any Bourdain fan, this is an indispensable opportunity to hit the road with the man himself.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eAnthony Bourdain\u003c\/b\u003e was the \u003ci\u003eNew York Times\u003c\/i\u003e-bestselling author of \u003ci\u003eKitchen Confidential, \u003c\/i\u003e which sold over a million copies, \u003ci\u003eMedium Raw\u003c\/i\u003e, \u003ci\u003eA Cook's Tour \u003c\/i\u003eand \u003ci\u003eThe Nasty Bits, \u003c\/i\u003e the cookbooks \u003ci\u003eAppetites \u003c\/i\u003eand \u003ci\u003eAnthony Bourdain's Les Halles Cookbook\u003c\/i\u003e, and the novels\u003ci\u003e Bone in the Throat\u003c\/i\u003e and \u003ci\u003eGone Bamboo\u003c\/i\u003e. His work appeared in the \u003ci\u003eNew York Times \u003c\/i\u003eand\u003ci\u003e The New Yorker\u003c\/i\u003e. He was the host of the popular television shows \u003ci\u003eNo Reservations\u003c\/i\u003e and\u003ci\u003e Anthony Bourdain: Parts Unknown\u003c\/i\u003e. Bourdain died in June 2018.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 288\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.04 x 8.99 x 7.35 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 06, 2007\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915720462680,"sku":"9781596914476","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/gjPLuSQBkZ9781596914476.webp?v=1792792621"},{"product_id":"lets-eat-france-1-250-specialty-foods-375-iconic-recipes-350-topics-260-personalities-plus-hundreds-of-maps-charts-tricks-tips-and-anecdote-hardcover","title":"Let's Eat France!: 1,250 Specialty Foods, 375 Iconic Recipes, 350 Topics, 260 Personalities, Plus Hundreds of Maps, Charts, Tricks, Tips, and Anecdote - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eFrançois-Régis Gaudry\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eNamed a Best Food Book of the Year \/ Best Book to Gift by the \u003ci\u003eNew York Times Book Review, National Geographic, Houston Chronicle, The Guardian, Real Simple\u003c\/i\u003e, and more\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e There's never been a book about food like \u003ci\u003eLet's Eat France!\u003c\/i\u003e A book that feels literally larger than life, it is a feast for food lovers and Francophiles, combining the completist virtues of an encyclopedia and the obsessive visual pleasures of infographics with an enthusiast's unbridled joy. \u003cp\u003e\u003c\/p\u003e Here are classic recipes, including how to make a pot-au-feu, eight essential composed salads, \u003ci\u003epâté en croûte\u003c\/i\u003e, \u003ci\u003eblanquette de veau\u003c\/i\u003e, choucroute, and the best ratatouille. Profiles of French food icons like Colette and Curnonsky, Brillat-Savarin and Bocuse, the Troigros dynasty and Victor Hugo. A region-by-region index of each area's famed cheeses, charcuterie, and recipes. Poster-size guides to the breads of France, the wines of France, the oysters of France--even the \u003ci\u003efrites\u003c\/i\u003e of France. You'll meet endive, the belle of the north; discover the croissant timeline; understand the art of tartare; find a chart of wine bottle sizes, from the tiny split to the Nebuchadnezzar (the equivalent of 20 standard bottles); and follow the family tree of French sauces. \u003cp\u003e\u003c\/p\u003e Adding to the overall delight of the book is the random arrangement of its content (a tutorial on mayonnaise is next to a list of places where Balzac ate), making each page a found treasure. It's a book you'll open anywhere--and never want to close.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eFrançois-Régis Gaudry\u003c\/b\u003e is the author of \u003ci\u003eLet's Eat France!, \u003c\/i\u003e \u003ci\u003eLet's Eat Italy!, \u003c\/i\u003e and a food critic and host of the show \u003ci\u003eOn va déguster\u003c\/i\u003e on the French public radio channel Inter France. He is also a food journalist at \u003ci\u003eL'Express\u003c\/i\u003e and the host of \u003ci\u003eTrès très bon\u003c\/i\u003e on French television channel Paris Première. He lives in Paris. Find him on Instagram @frgaudry.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 432\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.7 x 13.1 x 9.9 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 16, 2018\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915721544024,"sku":"9781579658762","price":60.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/gPgB4nOfWY9781579658762.webp?v=1792792622"},{"product_id":"the-land-where-lemons-grow-the-story-of-italy-and-its-citrus-fruit-hardcover","title":"The Land Where Lemons Grow: The Story of Italy and Its Citrus Fruit - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eHelena Attlee\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e \u003cem\u003eThe Land Where Lemons Grow\u003c\/em\u003e is the sweeping story of Italy's cultural history told through the history of its citrus crops. From the early migration of citrus from the foothills of the Himalayas to Italy's shores to the persistent role of unique crops such as bergamot (and its place in the perfume and cosmetics industries) and the vital role played by Calabria's unique Diamante citrons in the Jewish celebration of Sukkoth, author Helena Attlee brings the fascinating history and its gustatory delights to life.\u003c\/p\u003e\u003cp\u003eWhether the Battle of Oranges in Ivrea, the gardens of Tuscany, or the story of the Mafia and Sicily's citrus groves, Attlee transports readers on a journey unlike any other.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 264\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 9.5 x 6.7 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e February 02, 2015\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915734126936,"sku":"9781581572902","price":28.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/EYTYiYd5oG9781581572902.webp?v=1792792636"},{"product_id":"footprints-of-a-foodie-hardcover","title":"Footprints of a Foodie - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eTanya Depape\u003c\/b\u003e (Author), \u003cb\u003eLeslie Cameron\u003c\/b\u003e (Editor), \u003cb\u003eDevon Gillot\u003c\/b\u003e (Photographer)\u003c\/p\u003e\u003cp\u003eThe concept of the \"midlife crisis\" has been the source of jokes for decades now, but for some people, the realization that they've entered their middle years can conjure up conflicting, often unexpected, feelings. For some, it is a time of contentment-a period of self-acceptance and a general feeling of stability-or a time where things are slowing down just enough to allow some reflection on who we are and who we want to be moving forward. For others, it can be a time of angst, reminiscent of the transition to adulthood. Regardless of how we react to the knowledge that we're leaving our youth behind us, recognizing that this is where we are in life can be an incredible catalyst for us to make positive changes in areas of our lives that maybe aren't quite all we'd like them to be. \u003cbr\u003eThis food and travel memoir recounts one woman's decision to make just such a change.\u003cbr\u003e\u003cbr\u003eFootprints is more than just a recipe book or travel guide. It is one woman's account of personal growth and self discovery as she travels through Europe and Asia as a fortysomething single woman. Regardless of your age and stage in life, It is sure to leave you both inspired and challenged to approach life with passion and courage.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 198\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.69 x 8.5 x 5.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 01, 2019\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915785605464,"sku":"9781525548291","price":54.7,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/4fvFzyaRfL9781525548291.webp?v=1792792682"},{"product_id":"chop-suey-nation-the-legion-cafe-and-other-stories-from-canadas-chinese-restaurants-paperback","title":"Chop Suey Nation: The Legion Cafe and Other Stories from Canada's Chinese Restaurants - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAnn Hui\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eIn 2016, \u003cem\u003eGlobe and Mail\u003c\/em\u003e reporter Ann Hui drove across Canada, from Victoria to Fogo Island, to write about small-town Chinese restaurants and the families who run them. It was only after the story was published that she discovered her own family could have been included--her parents had run their own Chinese restaurant, The Legion Cafe, before she was born. This discovery, and the realization that there was so much of her own history she didn't yet know, set her on a time-sensitive mission: to understand how, after generations living in a poverty-stricken area of Guangdong, China, her family had somehow wound up in Canada.\u003c\/p\u003e \u003cp\u003e\u003cem\u003eChop Suey Nation: The Legion Cafe and Other Stories from Canada's Chinese Restaurants\u003c\/em\u003eweaves together Hui's own family history--from her grandfather's decision to leave behind a wife and newborn son for a new life, to her father's path from cooking in rural China to running some of the largest \"Western\" kitchens in Vancouver, to the unravelling of a closely guarded family secret--with the stories of dozens of Chinese restaurant owners from coast to coast. Along her trip, she meets a Chinese-restaurant owner\/small-town mayor, the owner of a Chinese restaurant in a Thunder Bay curling rink, and the woman who runs a restaurant alone, 365 days a year, on the very remote Fogo Island. Hui also explores the fascinating history behind \"chop suey\" cuisine, detailing the invention of classics like \"ginger beef\" and \"Newfoundland chow mein,\" and other uniquely Canadian fare like the \"Chinese pierogies\" of Alberta.\u003c\/p\u003e \u003cp\u003eHui, who grew up in authenticity-obsessed Vancouver, begins her journey with a somewhat disparaging view of small-town \"fake Chinese\" food. But by the end, she comes to appreciate the essentially Chinese values that drive these restaurants--perseverance, entrepreneurialism and deep love for family. Using her own family's story as a touchstone, she explores the importance of these restaurants in the country's history and makes the case for why chop suey cuisine should be recognized as quintessentially Canadian.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 288\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.8 x 8.4 x 5.4 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 07, 2019\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915799433560,"sku":"9781771622226","price":26.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/0_nJJwy9eg9781771622226.webp?v=1792792700"},{"product_id":"lets-eat-italy-everything-you-want-to-know-about-your-favorite-cuisine-hardcover","title":"Let's Eat Italy!: Everything You Want to Know about Your Favorite Cuisine - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eFrançois-Régis Gaudry\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eFrom the same team that created Let's Eat France! comes this celebration of Italian food in the form of an oversized, obsessively complete, visual feast of a book.\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\"A fantastic read for foodies and a luscious culinary reference.\" --\u003c\/b\u003e\u003ci\u003e\u003cb\u003eBooklist\u003c\/b\u003e\u003c\/i\u003e\u003c\/p\u003e\u003cp\u003e With a mix of gastronomy, food science, history, cultural references, legend, lore, charts, graphs, photos, and illustrations, every one of the 400 pages in \u003ci\u003eLet's Eat Italy! \u003c\/i\u003eis an alluring and amusing journey into Italian food. \u003c\/p\u003e\u003cp\u003e Readers will find recipes for classic Italian dishes spanning all regions, like pappa al pomodoro, Bolognese, risi e bisi, risotto, focaccia, frittata, and so much more--all accompanied by photos and delightfully entertaining information on the origins and modern uses of the foods. There's an ode to the panettone, the traditional Christmas sweet delight. A dedication to the magic of basil, Italy's \"royal\" herb. A love story between pasta and potatoes that examines the many dishes that marry these two starches in delicious harmony. And, of course, pasta information aplenty; it's featured in guides like that on the ultimate noodle, spaghetti, which includes all the different forms, the top spaghetti artisans in Italy, and the semolina flour mills and farmers. True Italians speak espresso, so readers will delight in the poster-like graphic that depicts 27 different types of espresso drinks. Tips for the kitchen include cooking beans in a chianti bottle--a trick Tuscan nonnas have been using for ages in the dish known as fagioli al fiasco. \u003c\/p\u003e\u003cp\u003e Learn how contemporary food trends (like the oh-so-hip orange wine, which Italians have been drinking for nearly 8,000 years) trace their roots to Italy. But the influence of Italian food doesn't stop at the table--an entire spread looks at the Italian Mafia's favorite dishes as seen in Hollywood, through the lenses of Scorsese, Leone, and Coppola. \u003c\/p\u003e\u003cp\u003e\u003ci\u003eLet's Eat Italy!\u003c\/i\u003e is a splendid exploration of this beloved cuisine, from pizza to gelato, Milan to Sicily, and from the many kitchens of Italy to your own. \u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eFrançois-Régis Gaudry\u003c\/b\u003e is the author of \u003ci\u003eLet's Eat France!, \u003c\/i\u003e \u003ci\u003eLet's Eat Italy!, \u003c\/i\u003e and a food critic and host of the show \u003ci\u003eOn va déguster\u003c\/i\u003e on the French public radio channel Inter France. He is also a food journalist at \u003ci\u003eL'Express\u003c\/i\u003e and the host of \u003ci\u003eTrès très bon\u003c\/i\u003e on French television channel Paris Première. He lives in Paris. Find him on Instagram @frgaudry.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 400\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.57 x 12.99 x 9.84 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 09, 2021\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915953475928,"sku":"9781648290596","price":60.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/BMaS_Qcw2Y9781648290596.webp?v=1792795961"},{"product_id":"eat-like-a-local-new-jersey-new-jersey-food-guide-paperback","title":"Eat Like a Local- New Jersey: New Jersey Food Guide - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eEat Like A. Local\u003c\/b\u003e (Author), \u003cb\u003eMatt Conte\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eAre you excited about planning your next trip? Do you want an edible experience? Would you like some culinary guidance from a local? If you answered yes to any of these questions, then this Eat Like a Local book is for you. Eat Like a Local - New Jersey by author Matt Conte offers the inside scoop on food in the state of New Jersey. Culinary tourism is an important aspect of any travel experience. Food has the ability to tell you a story of a destination, its landscapes, and culture on a single plate. Most food guides tell you how to eat like a tourist. Although there is nothing wrong with that, as part of the Eat Like a Local series, this book will give you a food guide from someone who has lived at your next culinary destination.In these pages, you will discover advice on having a unique edible experience. This book will not tell you exact addresses or hours but instead will give you excitement and knowledge of food and drinks from a local that you may not find in other travel food guides.Eat like a local. Slow down, stay in one place, and get to know the food, people, and culture. By the time you finish this book, you will be eager and prepared to travel to your next culinary destination.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 92\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.19 x 8 x 5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 03, 2020\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58916013015384,"sku":"9798558233063","price":16.16,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/zmIEYV1ksI9798558233063.webp?v=1792796040"},{"product_id":"water-wood-and-wild-things-learning-craft-and-cultivation-in-a-japanese-mountain-town-paperback","title":"Water, Wood, and Wild Things: Learning Craft and Cultivation in a Japanese Mountain Town - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eHannah Kirshner\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\"With this book, you feel you can stop time and savor the rituals of life.\" --Maira Kalman \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eAn immersive journey through the culture and cuisine of one Japanese town, its forest, and its watershed--where ducks are hunted by net, saké is brewed from the purest mountain water, and charcoal is fired in stone kilns--by an American writer and food stylist who spent years working alongside artisans \u003cp\u003e\u003c\/p\u003eOne night, Brooklyn-based artist and food writer Hannah Kirshner received a life-changing invitation to apprentice with a \"saké evangelist\" in a misty Japanese mountain village called Yamanaka. In a rapidly modernizing Japan, the region--a stronghold of the country's old-fashioned ways--was quickly becoming a destination for chefs and artisans looking to learn about the traditions that have long shaped Japanese culture. Kirshner put on a vest and tie and took her place behind the saké bar. Before long, she met a community of craftspeople, farmers, and foragers--master woodturners, hunters, a paper artist, and a man making charcoal in his nearly abandoned village on the outskirts of town. Kirshner found each craftsperson not only exhibited an extraordinary dedication to their work but their distinct expertise contributed to the fabric of the local culture. Inspired by these masters, she devoted herself to learning how they work and live. \u003cp\u003e\u003c\/p\u003eTaking readers deep into evergreen forests, terraced rice fields, and smoke-filled workshops, Kirshner captures the centuries-old traditions still alive in Yamanaka. \u003ci\u003eWater, Wood, and Wild Things\u003c\/i\u003e invites readers to see what goes into making a fine bowl, a cup of tea, or a harvest of rice and introduces the masters who dedicate their lives to this work. Part travelogue, part meditation on the meaning of work, and full of her own beautiful drawings and recipes, Kirshner's refreshing book is an ode to a place and its people, as well as a profound examination of what it means to sustain traditions and find purpose in cultivation and craft.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eHannah Kirshner\u003c\/b\u003e is a writer, artist, and food stylist whose work has appeared in \u003ci\u003eThe New York Times\u003c\/i\u003e, \u003ci\u003eT Magazine, Vogue, Saveur, Taste, Food 52, Atlas Obscura\u003c\/i\u003e, \u003ci\u003eand Food \u0026amp; Wine, \u003c\/i\u003e among others. Trained at the Rhode Island School of Design, Kirshner grew up on a small farm outside Seattle and divides her time between Brooklyn and rural Japan.\u003cbr\u003e\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 368\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.87 x 8.19 x 5.43 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e March 29, 2022\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58916138254680,"sku":"9781984877543","price":19.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/koEfgdLx9x9781984877543.webp?v=1792799576"},{"product_id":"national-dish-around-the-world-in-search-of-food-history-and-the-meaning-of-home-paperback","title":"National Dish: Around the World in Search of Food, History, and the Meaning of Home - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAnya Von Bremzen\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eNamed a Best Book of 2023 by \u003ci\u003eFinancial Times\u003c\/i\u003e, \u003ci\u003e The Guardian\u003c\/i\u003e, and BBC's The Food Programme \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\"Anya von Bremzen, already a legend of food writing and a storytelling inspiration to me, has done her best work yet. \u003ci\u003eNational Dish\u003c\/i\u003e is a must-read for all those who believe in building longer tables where food is what bring us all together.\" --José Andrés \u003cp\u003e\u003c\/p\u003e\"If you've ever contemplated the origins and iconography of classic foods, then \u003ci\u003eNational Dish\u003c\/i\u003e is the sensory-driven, historical deep dive for you . . . [an] evocative, gorgeously layered exercise in place-making and cultural exploration, nuanced and rich as any of the dishes captured within.\" --\u003ci\u003eBoston Globe\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003eIn this engrossing and timely journey to the crossroads of food and identity, award-winning writer Anya von Bremzen explores six of the world's most fascinating and iconic culinary cultures--France, Italy, Japan, Spain, Mexico, and Turkey--brilliantly weaving cuisine, history, and politics into a work of scintillating connoisseurship and charm \u003cp\u003e\u003c\/p\u003eWe all have an idea in our heads about what French food is--or Italian, or Japanese, or Mexican, or . . . But where did those ideas come from? Who decides what makes a national food canon? Anya von Bremzen has won three James Beard Awards and written several definitive cookbooks, as well as her internationally acclaimed memoir \u003ci\u003eMastering the Art of Soviet Cooking\u003c\/i\u003e. In \u003ci\u003eNational Dish\u003c\/i\u003e, she investigates the truth behind the eternal cliché--\"we are what we eat\"--traveling to six storied food capitals, going high and low, from world-famous chefs to culinary scholars to strangers in bars, in search of how cuisine became connected to place and identity. \u003cp\u003e\u003c\/p\u003eA unique and magical cook's tour of the world, \u003ci\u003eNational Dish \u003c\/i\u003ebrings us to a deep appreciation of how the country makes the food, and the food the country.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eAnya von Bremzen\u003c\/b\u003e is one of the most accomplished food writers of her generation: the winner of three James Beard awards; a contributing writer at \u003ci\u003eAFAR \u003c\/i\u003emagazine; and the author of six acclaimed cookbooks, among them \u003ci\u003eThe New Spanish Table\u003c\/i\u003e, \u003ci\u003eThe Greatest Dishes: Around the World in 80 Recipes\u003c\/i\u003e, and \u003ci\u003ePlease to the Table: The Russian Cookbook\u003c\/i\u003e (coauthored with John Welchman). Her memoir, \u003ci\u003eMastering the Art of Soviet Cooking\u003c\/i\u003e, has been translated into nineteen languages. Anya has been a contributing editor at \u003ci\u003eTravel+Leisure\u003c\/i\u003e and \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, and has written for \u003ci\u003eSaveur\u003c\/i\u003e, \u003ci\u003eThe New Yorker\u003c\/i\u003e, and \u003ci\u003eForeign Policy\u003c\/i\u003e, among other publications. Her work has been anthologized in several editions of \u003ci\u003eBest Food Writing\u003c\/i\u003e and in \u003ci\u003eThe Best American Travel Writing\u003c\/i\u003e. A former concert pianist, Anya is fluent in four languages and when not on the road divides her time between New York and Istanbul.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 352\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.77 x 7.94 x 5.32 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 18, 2024\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58916477895000,"sku":"9780735223172","price":18.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/YPnLp1cBid9780735223172.webp?v=1792803312"},{"product_id":"balinese-food-the-traditional-cuisine-food-culture-of-bali-paperback","title":"Balinese Food: The Traditional Cuisine \u0026 Food Culture of Bali - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eVivienne Kruger\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eExplore the exotic world of Balinese cooking--a cuisine dedicated to the gods and fueled by an aromatic array of fresh tropical island spices and ingredients!\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eIn \u003ci\u003eBalinese Food: The Traditional Cuisine \u0026amp; Food Culture of Bali\u003c\/i\u003e, Dr. Vivienne Kruger brings to life Bali's time-honored and authentic village cooking traditions. In over 20 detailed chapters, Dr. Kruger explores how the island's intricate culinary art is an inextricable part of Bali's Hindu religion, its culture and its community life. This book provides a detailed roadmap for those who wish to make an exciting exploration into the exotic world of Balinese cooking, with chapters on: \u003cul\u003e\n\u003cli\u003e The traditional Balinese kitchen\u003c\/li\u003e\n\u003cli\u003e Snacking at a roadside warung food stall\u003c\/li\u003e\n\u003cli\u003e Visiting a traditional Balinese market\u003c\/li\u003e\n\u003cli\u003e Preparing delicious satays with a Balinese twist\u003c\/li\u003e\n\u003cli\u003e Brewing heavenly kopi Bali coffee\u003c\/li\u003e\n\u003c\/ul\u003eContaining interviews with Balinese master cooks and over 40 of their favorite recipes, \u003ci\u003eBalinese Food\u003c\/i\u003e presents the full range of food experiences you will find in Bali. Sections devoted to ingredients, equipment, and resources make \u003ci\u003eBalinese Food\u003c\/i\u003e a delightful social and cultural guide to the food of this fascinating island. \u003cp\u003e\u003c\/p\u003e\"\u003ci\u003eBalinese Food\u003c\/i\u003e is an important contribution to the rapidly expanding scholarly study of foodways in various parts of the world--an important new subset of social and cultural history.\" --Alden T. Vaughan, Professor emeritus of History, Columbia University\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eDr. Vivienne Kruger\u003c\/b\u003e is a social and cultural historian with a doctorate from Columbia University. Famous cookbook author, culinary columnist, and Bali expert, Dr. Vivienne Kruger, is now leading fabulous new, fully escorted group tours to Bali (Bali Paradise Deluxe Tours). For more information, please visit: www.balinesefoodtraditionalcuisine.blogspot.com\u003cbr\u003e www.balinesefoodculturaltourstobali.blogspot.com \u003cbr\u003e www.baliparadisedeluxetours.blogspot.com\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 304\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.8 x 8 x 5.1 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 04, 2024\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58916493164888,"sku":"9780804857574","price":7.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/TbYHedGUC9780804857574.webp?v=1792803330"},{"product_id":"remembrance-of-things-paris-sixty-years-of-writing-from-gourmet-paperback","title":"Remembrance of Things Paris: Sixty Years of Writing from Gourmet - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eGourmet Magazine\u003c\/b\u003e (Author), \u003cb\u003eRuth Reichl\u003c\/b\u003e (Editor)\u003c\/p\u003e\u003cp\u003eA glorious, edible tour of Paris through six decades of writing from \u003ci\u003eGourmet\u003c\/i\u003e magazine, edited and introduced by Ruth Reichl \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eFor sixty years the best food writers have been sending dispatches from Paris to \u003ci\u003eGourmet\u003c\/i\u003e. Collected here for the first time, their essays create a unique and timeless portrait of the world capital of love and food. When the book begins, just after the war, we are in a hungry city whose chefs struggle to find the eggs and cream they need to re-create the cuisine from before the German occupation. We watch as Paris comes alive again with zinc-topped tables crowded with people drinking café au lait and reveling in crisp baguettes, and the triumphant rebirth of three-star cuisine. In time, nouvelle cuisine is born and sweeps through a newly chic and modern city. It is all here: the old-time bourgeois dinners, the tastemakers of the fashion world, the hero-chefs, and, of course, Paris in all its snobbery and refinement, its inimitable pursuit of the art of fine living. Beautifully written, these dispatches from the past are intimate and immediate, allowing us to watch the month-by-month changes in the world's most wonderful city. \u003cb\u003eRemembrance of Things Paris\u003c\/b\u003e is a book for anyone who wants to return to a Paris where a buttery madeleine is waiting around every corner. \u003cp\u003e\u003c\/p\u003eContributors include Louis Diat, Naomi Barry, Joseph Wechsberg, Judith and Evan Jones, Don Dresden, Lillian Langseth-Christensen, Diane Johnson, Michael Lewis, and Jonathan Gold.\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003eFor sixty years the best food writers have been sending dispatches from Paris to \"Gourmet. At once unique and universal, these essays by Joseph Wechsberg, Naomi Barry, and Diane Johnson, among others, present tantalizing glimpses of culinary life in the world capital of love and food. \u003cbr\u003eFrom unforgettable vignettes of resourceful chefs feeding hungry Parisians after World War II to the birth and rise of nouvelle cuisine-it's all here: the old-time bourgeois dinners, the tastemakers, the hero-chefs, and, of course, Paris in all its charm, arrogance, and splendid refinement.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eRUTH REICHL\u003c\/b\u003e is the editor in chief of \u003ci\u003eGourmet\u003c\/i\u003e magazine and the editor of the Modern Library Food series. She is the author of the bestselling memoirs \u003cb\u003eTender at the Bone \u003c\/b\u003eand\u003cb\u003e Comfort Me with Apples\u003c\/b\u003e. She has been the chief restaurant critic of the \u003ci\u003eLos Angeles Times \u003c\/i\u003eand\u003ci\u003e The New York Times\u003c\/i\u003e. She lives in New York City.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 368\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.81 x 7.98 x 5.32 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e March 08, 2005\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58916503159128,"sku":"9780812971934","price":22.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/eglbWcZ2wk9780812971934.webp?v=1792803343"},{"product_id":"the-salvisoul-cookbook-salvadoran-recipes-the-women-who-preserve-them-hardcover","title":"The Salvisoul Cookbook: Salvadoran Recipes \u0026 the Women Who Preserve Them - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eKarla Tatiana Vasquez\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eA beautifully photographed cookbook that celebrates the vibrant culture and community of El Salvador through 80 recipes and stories from twenty-five Salvadoran women.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"A heartfelt tribute to heritage, a testament to the power of storytelling, and an invitation to savor the true essence of El Salvador, one delicious recipe at a time.\"--Hawa Hassan, James Beard Award-winning author of \u003ci\u003eIn Bibi's Kitchen\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003eONE OF NPR'S BEST COOKBOOKS OF THE YEAR\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eIn search of the recipes and traditions that made her feel at home, food historian and Salvadoran Karla Tatiana Vasquez took to the internet to find the dishes her mom made throughout her childhood. But when she couldn't find any, she decided to take matters into her own hands. What started as a desire to document recipes turned into sharing the joys, histories, and tribulations of the women in her life. \u003cp\u003e\u003c\/p\u003eIn this collection of eighty recipes, Karla shares her conversations with moms, aunts, grandmothers, and friends to preserve their histories so that they do not go unheard. Here are recipes for \u003cb\u003eRellenos de Papa \u003c\/b\u003efrom Patricia, who remembers the Los Angeles earthquakes of the 1980s for more reasons than just fear; \u003cb\u003eFlor de Izote con Huevos Revueltos\u003c\/b\u003e, a favorite of Karla's father; as well as variations on the beloved Salvadoran \u003cb\u003ePupusa\u003c\/b\u003e, a thick masa tortilla stuffed with different combinations of pork, cheese, and beans. Though their stories vary, the women have a shared experience of what it was like in El Salvador before the war, and what life was like as Salvadoran women surviving in their new home in the United States.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eKarla Tatiana Vasquez\u003c\/b\u003e is a food writer, recipe developer, and food stylist based in Los Angeles. Her writing has been published by \u003ci\u003ethe Los Angeles Times\u003c\/i\u003e, \u003ci\u003e San Francisco Chronicle\u003c\/i\u003e, \u003ci\u003eTeen Vogue\u003c\/i\u003e, \u003ci\u003eEater LA\u003c\/i\u003e, and KCET, among others. Her recipe development work can be seen in \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, \u003ci\u003eSerious Eats\u003c\/i\u003e, \u003ci\u003eBuzzFeed Tasty\u003c\/i\u003e, and \u003ci\u003eTastemade\u003c\/i\u003e. She is also a food justice advocate and an active member in her community to increase healthy food accessibility in low-income communities, previously working with Hunger Action Los Angeles and Los Angeles Food Policy Council. She founded SalviSoul in an effort to preserve her family's recipes, and since then it's expanded to focus on cultural memory and intergenerational healing for the Salvadoran diaspora.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 288\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.1 x 9.1 x 8.2 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 30, 2024\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58916513218904,"sku":"9781984861429","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/RtA523O0zM9781984861429.webp?v=1792803356"},{"product_id":"endless-feasts-sixty-years-of-writing-from-gourmet-paperback","title":"Endless Feasts: Sixty Years of Writing from Gourmet - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eGourmet Magazine\u003c\/b\u003e (Author), \u003cb\u003eRuth Reichl\u003c\/b\u003e (Editor)\u003c\/p\u003e\u003cp\u003eContributors to endless feasts include: \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eJames Beard\/Cooking with James Beard: Pasta\u003cbr\u003eRay Bradbury\/Dandelion Wine\u003cbr\u003eRobert P. Coffin\/Night of Lobster\u003cbr\u003eLaurie Colwin\/A Harried Cook's Guide to Some Fast Food\u003cbr\u003ePat Conroy\/The Romance of Umbria\u003cbr\u003eElizabeth David\/Edouard de Pomiane\u003cbr\u003eM.F.K. Fisher\/Three Swiss Inns\u003cbr\u003eRuth Harkness\/In a Tibetan Lamasery\u003cbr\u003eMadhur Jaffrey\/An Indian Reminiscence\u003cbr\u003eAnita Loos\/Cocktail Parties of the Twenties\u003cbr\u003eGeorge Plimpton\/I, Bon Vivant, Who, Me?\u003cbr\u003eE. Annie Proulx\/The Garlic War\u003cbr\u003eClaudia Roden\/The Arabian Picnic\u003cbr\u003eJane and Michael Stern\/Two for the Road: Havana, North Dakota\u003cbr\u003ePaul Theroux\/All Aboard! Cross the Rockies in Style\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003eContributors to endless feasts include: \u003cbr\u003eJames Beard\/Cooking with James Beard: Pasta\u003cbr\u003eRay Bradbury\/Dandelion Wine\u003cbr\u003eRobert P. Coffin\/Night of Lobster\u003cbr\u003eLaurie Colwin\/A Harried Cook's Guide to Some Fast Food\u003cbr\u003ePat Conroy\/The Romance of Umbria\u003cbr\u003eElizabeth David\/Edouard de Pomiane\u003cbr\u003eM.F.K. Fisher\/Three Swiss Inns\u003cbr\u003eRuth Harkness\/In a Tibetan Lamasery\u003cbr\u003eMadhur Jaffrey\/An Indian Reminiscence\u003cbr\u003eAnita Loos\/Cocktail Parties of the Twenties\u003cbr\u003eGeorge Plimpton\/I, Bon Vivant, Who, Me?\u003cbr\u003eE. Annie Proulx\/The Garlic War\u003cbr\u003eClaudia Roden\/The Arabian Picnic\u003cbr\u003eJane and Michael Stern\/Two for the Road: Havana, North Dakota\u003cbr\u003ePaul Theroux\/All Aboard! Cross the Rockies in Style\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eRuth Reichl \u003c\/b\u003eis the \u003ci\u003eNew York Times \u003c\/i\u003ebestselling author of five memoirs, two works of fiction (\u003ci\u003eThe Paris Novel \u003c\/i\u003eand \u003ci\u003eDelicious!\u003c\/i\u003e), and the cookbook \u003ci\u003eMy Kitchen Year\u003c\/i\u003e. She was editor in chief of \u003ci\u003eGourmet\u003c\/i\u003e magazine and previously served as restaurant critic for \u003ci\u003eThe New York Times\u003c\/i\u003e, as well as food editor and restaurant critic for the\u003ci\u003e Los Angeles Times\u003c\/i\u003e. She has been honored with six James Beard Awards.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 416\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.86 x 8.04 x 5.32 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 22, 2003\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58916516757848,"sku":"9780375759925","price":23.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/1Q7klG3VbN9780375759925.webp?v=1792803360"},{"product_id":"the-coffee-atlas-discovering-the-worlds-best-beans-paperback","title":"The Coffee Atlas: Discovering the World's Best Beans - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAndrew Cavanaugh\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eEmbark on a Global Coffee Adventure That Will Transform Your Palate!\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eImmerse yourself in a journey of aromatic wonders with \u003cem\u003eThe Coffee Atlas\u003c\/em\u003e, a captivating exploration of the world's finest coffee beans that promises to elevate your appreciation for the beloved beverage. This book is a must-read for every coffee lover, from casual drinkers to seasoned connoisseurs.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDelve into rich history and diverse cultures\u003c\/strong\u003e as you uncover the origins of coffee and its fascinating journey across continents. Travel back in time to explore the roots of this cherished drink, learning about its transformation from ancient rituals to a global phenomenon.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDiscover the secrets behind cultivation and quality\u003c\/strong\u003e as you venture through the Coffee Belt. Unearth the unique characteristics of Arabica and Robusta beans, and understand what sets specialty coffee apart. From the lush plantations of South America to the vibrant landscapes of Africa, Central America, and Asia, each chapter reveals the distinct flavors and traditions of coffee from Brazil, Colombia, Ethiopia, Kenya, and beyond.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eWith detailed sections on \u003cem\u003eharvesting methods\u003c\/em\u003e and \u003cem\u003eprocessing techniques\u003c\/em\u003e, your journey through \u003cem\u003eThe Coffee Atlas\u003c\/em\u003e will enhance your knowledge, illustrating how climate, soil, and meticulous care contribute to the exceptional quality of each coffee bean. Elevate your roasting and brewing skills with expert tips on achieving the perfect cup, whether you prefer a light roast to showcase nuanced flavors or a rich, dark roast for a bolder experience.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eAs you turn the final pages, you'll look ahead to the future of coffee production, with insights on sustainable practices and innovative advancements. \u003cem\u003eThe Coffee Atlas\u003c\/em\u003e is more than a book - it's an invitation to indulge in an extraordinary sensory adventure. Join us and redefine your coffee experience one sip at a time.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDon't miss out on this essential guide to discovering the world's best beans!\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 122\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.29 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 01, 2024\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58916712350040,"sku":"9781456654184","price":21.55,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/7vtBCsOP2m9781456654184.webp?v=1792806913"},{"product_id":"the-juice-vinous-veritas-essays-paperback","title":"The Juice: Vinous Veritas: Essays - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJay McInerney\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eA collection of essays from the acclaimed author of \u003ci\u003eBright Lights, Big City. \u003c\/i\u003eHere McInerney provides a master class in the almost infinite varieties of wine and the people and places that produce it.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eFor more than a decade, Jay McInerney's vinous essays have been praised by restaurateurs (\"educational and delicious at the same time\" --Mario Batali), by esteemed critics (\"brilliant, witty, comical, and often shamelessly candid and provocative\" --Robert Parker), and by the media (\"McInerney's wine judgments are sound, his anecdotes witty, and his literary references impeccable\" --\u003ci\u003eThe New York Times\u003c\/i\u003e). \u003cp\u003e\u003c\/p\u003eHere, in pieces originally published in\u003ci\u003e House \u0026amp; Garden\u003c\/i\u003e and \u003ci\u003eThe Wall Street Journal, \u003c\/i\u003e McInerney provides a master class in the almost infinite varieties of wine and the people and places that produce it, with the trademark style and expertise that prompted the James Beard Foundation to grant him the M.F.K. Fisher Award for Distinguished Writing in 2006.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eJay McInerney\u003c\/b\u003e lives in Manhattan and Bridgehampton, New York. He writes a wine column for \u003ci\u003eThe Wall Street Journal\u003c\/i\u003e and is a regular contributor to \u003ci\u003eThe Guardian\u003c\/i\u003e and \u003ci\u003eCorriere della Sera\u003c\/i\u003e, and his fiction has appeared in \u003ci\u003eThe New Yorker, Esquire, Playboy, Granta, \u003c\/i\u003eand\u003ci\u003e The Paris Review\u003c\/i\u003e. In 2006, \u003ci\u003eTime\u003c\/i\u003e cited \u003ci\u003eBright Lights, Big City\u003c\/i\u003e as one of nine generation-defining novels of the twentieth century, and \u003ci\u003eThe Good Life\u003c\/i\u003e received the Prix Littéraire at the Deauville Film Festival in 2007. \u003ci\u003eHow It Ended: New and Collected Stories\u003c\/i\u003e (2009) \"reminds us,\" Sam Tanenhaus wrote in \u003ci\u003eThe New York Times Book Review, \u003c\/i\u003e \"how impressively broad McInerney's scope has been and how confidently he has ranged across wide swaths of our national experience.\"\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 304\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.69 x 8 x 5.17 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 09, 2013\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58916737581400,"sku":"9780307948052","price":19.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/xF2qfyDNnu9780307948052.webp?v=1792806944"},{"product_id":"vietnamese-food-and-food-culture-a-life-changing-journey-through-the-street-foods-regional-cooking-styles-and-local-ingredients-of-vietnam-hardcover","title":"Vietnamese Food and Food Culture: A Life-Changing Journey Through the Street Foods, Regional Cooking Styles and Local Ingredients of Vietnam - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003ePaul B. Kennedy\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\u003ci\u003e**Short-listed 2025 Gourmand Cookbook Award -- Street Food**\u003c\/i\u003e\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003e\u003ci\u003e\"A portal to an authentic culinary experience. Spiced with proverbs, cultural insights, fascinating facts, and gorgeous photography, the book is as much a coffee table showpiece as a working cookbook [...] Highly recommended.\" --Andrew X. Pham; Author of \u003c\/i\u003eCatfish and Mandala \u003ci\u003eand\u003c\/i\u003e The Eaves of Heaven\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003eExperience the vibrant street markets and bustling food stalls of Vietnam first-hand -- and try over 60 authentic recipes from home!\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eIn 2018 veteran restaurateur, author, foodie and all-around travel junkie Paul Kennedy embarked on a life-changing journey to Vietnam. His main goal was to explore the nation's rich cuisine and food culture, which had always fascinated him from afar, but which he could never quite understand fully. \u003cp\u003e\u003c\/p\u003eThis book is the result of five years spent traveling the length and breadth of the country, experiencing Vietnamese food up-close as no other food writer has before. \u003cp\u003e\u003c\/p\u003e\u003cb\u003eThrough 60 recipes, 100 photographs and cultural notes, Kennedy shares his experiences with you with: \u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eEngaging stories\u003c\/b\u003e about tantalizing local foods and drinks--such as the unparalleled Nam Dinh City bahn mi and fresh bia hoi beer-- and palate-challenging local delicacies--like bitter melon and the foul-smelling durian\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eIntriguing myths, rituals and beliefs\u003c\/b\u003e--such as the legendary sword-snatching golden turtle of Hoan Kiem Lake and the outlawed \"Coconut Religion\" \u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eInformation on Vietnamese herbs, condiments and ingredients\u003c\/b\u003e--from fish sauce to rice paper wrappers to fresh basil, green onions and sawtooth coriander\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eRecipes for classic street food dishes\u003c\/b\u003e like Rice Paper Pizza, Banh Mi Sandwiches and Steamed Coconut Rice Cakes with Toasted Shrimp Flakes\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eIconic restaurant and homestyle dishes\u003c\/b\u003e like Spicy Lemongrass Chicken, Crispy Pan-Fried Trout and Baby Basket Clam Rice\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eUnusual drinks and desserts\u003c\/b\u003e like Egg Coffee, Mango Margaritas, Coconut Cream Martinis, Tofu Pudding and Vietnamese Layer Cake\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003ePlus many other unique flavors, recipes, food discoveries\u003c\/b\u003e and dozens of cultural observations from the author while living in Vietnam\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003ePaul B. Kennedy\u003c\/b\u003e has worked in the restaurant industry for 30 years--bringing delicious meals and welcoming environments together to create fond memories. Paul studied hotel management and received a degree in culinary arts from Johnson \u0026amp; Wales University. He then moved to New York where he established himself in the restaurant world while honing a passion for writing and photography. In 2018, with only a backpack and a sense of adventure, Paul headed off to Vietnam. He has traveled extensively around the country ever since, documenting Vietnamese food culture and capturing its flavors. In addition to writing, cooking and traveling, Paul is passionate about teaching and volunteers his time to help others learn and grow. This is his first cookbook.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 176\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.8 x 9.6 x 8.1 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e March 04, 2025\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58916834672984,"sku":"9780804857413","price":24.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/5VbvagbuKt9780804857413.webp?v=1792810329"},{"product_id":"poutine-a-deep-fried-road-trip-of-discovery-paperback","title":"Poutine: A Deep-Fried Road Trip of Discovery - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJustin Giovannetti Lamothe\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhile searching for the origins of Canada's most famous fried dish, journalist Justin Giovannetti Lamothe finds a reflection not only of the country's intricate history, but also of his own neglected cultural roots.\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003eThe recipe is deceptively simple--fried potatoes, cheese curds, gravy--but the story behind it is as rich and complex as Canada itself. Poutine is the closest thing we have to a national dish. As its popularity has spread across the country and beyond, it has become what the baguette is to France: a kind of national symbol, as immediately Canadian as the toque, beaver or hockey puck.\u003c\/p\u003e \u003cp\u003eYet the odd, winding history of poutine has never been written--until now. Following lore about the dish's rise from the road-side chip wagons of rural Quebec, award-winning journalist Justin Giovannetti Lamothe tells a story that mirrors the growth of modern Canada and the shifting cultural gap between La Belle Province and its English-speaking neighbors.\u003c\/p\u003e \u003cp\u003eAs the son of an anglophone mother and a francophone father, Giovannetti Lamothe is perfectly suited to the task: much of his childhood was spent on the outskirts of Trois-Rivières, a stone's throw from the region where--according to local lore--poutine was invented sometime in the 1950s or '60s. As he tracks poutine's origins and wanderings, he also reveals the evolving nature of his relationship to his father and, with this, to the Québécois heritage he once drifted away from.\u003c\/p\u003e \u003cp\u003eAfter reading the delectable \u003cem\u003ePoutine\u003c\/em\u003e, you'll never see--or taste--this humbly famous food in quite the same way again.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 224\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.79 x 8.9 x 5.98 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 27, 2025\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58916844241240,"sku":"9781771624220","price":18.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/an1foDfu1Y9781771624220.webp?v=1792810341"},{"product_id":"a-meal-observed-paperback","title":"A Meal Observed - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAndrew Todhunter\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eAwarded three stars by Michelin, Taillevent is one of the finest restaurants in the world. Todhunter spent several months working in its kitchen in preparation for the divine experience of eating a five-hour meal in the nineteenth-century dining room. From the \u003ci\u003eamuse-bouche \u003c\/i\u003e(a warm cheese puff to \"amuse the mouth\") to the crowning glory of the \u003ci\u003efantasie\u003c\/i\u003e, he perfectly captures the sensual pleasure of the meticulously served dinner. Along the way he expertly discusses everything from the state of French haute cuisine and the complexity of running a renowned restaurant to the chemistry of chocolate and the history of salt. \u003cb\u003eA Meal Observed\u003c\/b\u003e\u003ci\u003e \u003c\/i\u003eis a rare treat, a paean to the French and French cuisine that is as enchanting and richly satisfying as the meal it describes.\u003c\/p\u003e\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003eAwarded three stars by Michelin, Taillevent is one of the finest restaurants in the world. Todhunter spent several months working in its kitchen in preparation for the divine experience of eating a five-hour meal in the nineteenth-century dining room. From the \"amuse-bouche (a warm cheese puff to \"amuse the mouth\") to the crowning glory of the \"fantasie, he perfectly captures the sensual pleasure of the meticulously served dinner. Along the way he expertly discusses everything from the state of French haute cuisine and the complexity of running a renowned restaurant to the chemistry of chocolate and the history of salt. A Meal Observed\" is a rare treat, a paean to the French and French cuisine that is as enchanting and richly satisfying as the meal it describes.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eAndrew Todhunter is the author of \u003cb\u003eFall of the Phantom Lord\u003c\/b\u003e and \u003cb\u003eDangerous Games\u003c\/b\u003e. Born in Paris and raised in the United States, he now lives in Northern California with his wife and two children.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 240\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.59 x 8.08 x 5.24 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 12, 2005\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58916854694232,"sku":"9780385720205","price":18.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/6fE3Ev9ACX9780385720205.webp?v=1792810353"},{"product_id":"a-season-for-that-lost-and-found-in-the-other-southern-france-paperback","title":"A Season for That: Lost and Found in the Other Southern France - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eSteve Hoffman\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eIn this poignant, delicious memoir, American tax preparer and food writer Steve Hoffman tells the story of how he and his family move to the French countryside, where the locals upend everything he knows about food, wine, and learning how to belong.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eSteve Hoffman is a perfectly comfortable middle-aged Minnesotan man who has always been desperately, pretentiously in love with France, more specifically with the idea of France. To follow that love, he and his family move, nearly at random, to the small, rural, scratchy-hot village of Autignac in the south of the country, and he immediately thinks he's made a terrible mistake. Life here is not holding your cigarette chest-high while walking to the café and pulling off the trick of pretending to be Parisian, it's getting into fights with your wife because you won't break character and introduce your very American family to the locals, who can smell you and your perfect city-French from a mile away. \u003cp\u003e\u003c\/p\u003eBut through cooking what the local grocer tells him to cook, he feels more of this place. A neighbor leads him into the world of winemaking, where he learns not as a pedantic oenophile, but bodily, as a grape picker and winemaker's apprentice. Along the way, he lets go of the abstract ideas he'd held about France, discovering instead the beauty of a culture that is one with its landscape, and of becoming one with that culture.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eSteve Hoffman\u003c\/b\u003e shares one acre on Turtle Lake, in Shoreview, Minnesota, with his family, an ill-behaved puggle, and roughly 80,000 honeybees. He is a writer, tax preparer, and occasional French villager. He is the winner of the M.F.K. Fisher Distinguished Writing Award at the James Beard Awards, as well as an IACP Bert Greene Award for narrative culinary writing and five Association of Food Journalism awards.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 368\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 7.9 x 5.1 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e July 15, 2025\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58916888838488,"sku":"9780593240304","price":18.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/xcVnQDDjrl9780593240304.webp?v=1792810396"},{"product_id":"my-half-latinx-kitchen-half-recipes-half-stories-all-latin-american-hardcover","title":"My (Half) Latinx Kitchen: Half Recipes, Half Stories, All Latin American - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eKiera Wright-Ruiz\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\"Kiera Wright-Ruiz's \u003ci\u003eMy (Half) Latinx Kitchen\u003c\/i\u003e is entirely singular: hilarious and poignant in its stories, precise and flavorful in its recipes, the book is a gem of memory and feeling for where you've been, where you're going, and how you find yourself in between.\" -Bryan Washington, author of \u003ci\u003eFamily Meal \u003c\/i\u003eand \u003ci\u003eMemorial\u003c\/i\u003e\u003c\/p\u003e\u003cp\u003eYou're invited on this culinary journey of self-discovery as Kiera Wright-Ruiz connects to her Latinx roots with recipes and stories from the diaspora.\u003c\/p\u003e\u003cp\u003e\"What are you?\" is a dreaded question that has followed Kiera Wright-Ruiz around her entire life. She is half Latinx and half Asian, and her journey to understand her identity has been far from linear. Though she is a first-generation American, she didn't grow up in a home where many traditions from her family's home countries were passed down by her parents. Kiera's childhood was complicated, and the role of caregiver was played by various people in her life: from her mom and dad to her grandparents and foster parents. Many of whom were from all different parts of Latin America, and each of them taught Kiera something about what it means to be Latinx through their food.\u003c\/p\u003e\u003cp\u003eThis vibrant culinary memoir is the story of Kiera's journey to embrace her identity and all her cultures: Latinx, Asian, and American. It's a celebration of Latin American food in all its vibrant, flavorful glory, and a love letter to the diaspora. From Ecuador to South Florida, Mexico to Cuba, the family recipes in this book are as diverse and unique as the cultures themselves with dishes like: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eEcuadorian Seco de Pollo (one of the most beloved dishes from her father's home country)\u003c\/li\u003e\n\u003cli\u003eThree Salsas to Know Before You Die\u003c\/li\u003e\n\u003cli\u003ePeruvian Ceviche with Leche de Tigre (her aunt's iconic recipe)\u003c\/li\u003e\n\u003cli\u003eElote Taquitos\u003c\/li\u003e\n\u003cli\u003ePernil (a traditionally Puerto Rican dish that is now her family's Thanksgiving main course)\u003c\/li\u003e\n\u003cli\u003eLomo Saltado\u003c\/li\u003e\n\u003cli\u003eTamarindo\u003c\/li\u003e\n\u003cli\u003eOkonomiyaki Quesadillas\u003c\/li\u003e\n\u003cli\u003ePandan Coconut Flan\u003c\/li\u003e\n\u003cli\u003eMexican Hot Chocolate Cookies\u003c\/li\u003e\n\u003c\/ul\u003e\u003cbr\u003e\u003cp\u003eKiera\u003ci\u003e \u003c\/i\u003ealso weaves in charming personal essays to accompany the recipes--from the story of how tamale soup helped bring her family together again after being separated in foster care, to their tradition of bringing visiting relatives from Mexico to what she considers the most American place: Medieval Times.\u003c\/p\u003e\u003cp\u003eThis one-of-a-kind Latinx cookbook featuring 100 inventive recipes shows how being half can ultimately lead to being whole. It will inspire you in the kitchen and expose you to a different kind of first-generation story, one that's never been told before.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 320\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.93 x 9.34 x 7.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e February 11, 2025\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58916896211288,"sku":"9780063292536","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/IZdBwuhKgh9780063292536.webp?v=1792810404"},{"product_id":"taste-the-state-georgia-distinctive-foods-and-stories-from-where-eating-local-began-hardcover","title":"Taste the State Georgia: Distinctive Foods and Stories from Where Eating Local Began - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eKevin Mitchell\u003c\/b\u003e (Author), \u003cb\u003eDavid S. Shields\u003c\/b\u003e (Author), \u003cb\u003eMashama Bailey\u003c\/b\u003e (Foreword by)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003e2025 Gourmand International Cookbook Award Finalist\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eIngredient by ingredient, dish by dish, take a tantalizing tour of Georgia's signature foods\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\"\u003ci\u003eTaste the State Georgia\u003c\/i\u003e and the regional foods within it can be a source of pride for people and communities.... This book will prepare you for your next Georgian culinary adventure and give you a bit of history on why southerners eat what they eat.\"\u003cbr\u003e--Mashama Bailey, chef and owner of The Grey, Savannah\u003c\/p\u003e\u003cp\u003eFrom apples to peaches to Vidalia onions, Georgia is home to some of the finest produce grown in the American South. From Brunswick stew to Savannah Red Rice, the state's signature dishes are steeped in history. In \u003ci\u003eTaste the State Georgia\u003c\/i\u003e, chef Kevin Mitchell and culinary historian David S. Shields reveal the stories and history that have made this rich food culture what it is today.\u003c\/p\u003e\u003cp\u003eArguing that Georgia was one of the first states to enthusiastically claim regional cuisine as a marketing tool, Mitchell and Shields explore each of the state's regions, highlighting foods such as Fort Valley Pecans from Central Georgia and Sapelo Island Clams from the Sea Islands. Beyond such staples of the Georgian diet, the authors emphasize more recent culinary creativity, which has produced favorites like the pimento cheeseburger and Vidalia onion cornbread. Sharing stories of heirloom cultivars and innovative kitchens, \u003ci\u003e Taste the State Georgia\u003c\/i\u003e is a testament to both the enduring memory and future possibilities of Georgian cuisine.\u003c\/p\u003e\u003cp\u003e\u003ci\u003eTaste the State Georgia\u003c\/i\u003e includes sixty-five alphabetical entries, with numerous historical recipes, fourteen original recipes by Chef Mitchell, forty-eight color images, and a foreword by celebrated Savannah chef and author Mashama Bailey.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eDavid S. Shields\u003c\/b\u003e is the author of numerous books including \u003ci\u003eSouthern Provisions: The Creation and Revival of a Cuisine \u003c\/i\u003eand, with Giselle Kennedy Lord, the James Beard and IACP award finalist \u003ci\u003eThe Ark of Taste: Delicious and Distinctive Foods that Define the United States\u003c\/i\u003e. He is a recipient of the Southern Foodways Alliance's Ruth Fertel Keeper of the Flame Award and chair of the Carolina Gold Rice Foundation.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 304\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1 x 9.8 x 7.1 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 19, 2025\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58916911087960,"sku":"9781643365442","price":37.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/j3TAHkrrL9781643365442.webp?v=1792810423"},{"product_id":"immortal-milk-adventures-in-cheese-paperback","title":"Immortal Milk: Adventures in Cheese - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eEric Lemay\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eIs there a food more delightful, ubiquitous, or accessible than cheese? This book is a charming and engaging love letter to the food that Clifton Fadiman once called \"milk's leap toward immortality.\u003c\/b\u003e\" Examining some cheeses we know as well as some we don't; the processes, places, and people who make them; and the way cheeses taste us as much as we taste them, each chapter takes up a singular and exciting aspect of cheese: Why do we relish cheese? What facts does a cheese lover need to know? How did cheese lead to cheesiness? What's the ideal way to eat cheese--in Paris, Italy, and Wisconsin? Why does cheese comfort us, even when it reeks? Finally, what foods pair well with which cheeses? \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eEric LeMay brings us cheese from as near as Formaggio Kitchen in Cambridge, Massachusetts, to as far as the Slow Food International Cheese Festival in Bra, Italy. In the witty, inventive, and wise company of his best girl, Chuck, he endures surly \u003ci\u003efromagers \u003c\/i\u003ein Paris and dodges pissing goats in Vermont, a hurricane in Cambridge, and a dispiriting sense of hippie optimism in San Francisco; looks into curd and up at the cosmos; and even dons secondhand polyester to fathom America's 1970s fondue fad. The result is a plucky and pithy tour through everything worth knowing about cheese. \u003cp\u003e\u003c\/p\u003e*** \u003cp\u003e\u003c\/p\u003eAN EXCERPT FROM THIS BOOK APPEARS IN \u003ci\u003eBEST AMERICAN FOOD WRITING 2009\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003e\u003ci\u003e***\u003cbr\u003e\u003c\/i\u003e\u003cbr\u003eIt's a challenge to describe the flavor of an excellent French cheese. Chuck and I were in our tiny rental in the Marais, hovering over a Langres. We didn't have the funds for Champagne, but we had managed to get tipsy on a serviceable \u003ci\u003evin de pays, \u003c\/i\u003ewhich is also a pleasant way to eat a Langres. \u003cp\u003e\u003c\/p\u003e\"It doesn't play well with others,\" Chuck continued, the thick smack of \u003ci\u003epâte \u003c\/i\u003eslowing her speech. \"It doesn't respect lesser cheese.\" \u003cp\u003e\u003c\/p\u003e\"It's like a road trip through Arizona in an old Buick,\" I offered. \u003cp\u003e\u003c\/p\u003e\"It has a half-life inside your teeth.\" \u003cp\u003e\u003c\/p\u003e\"It has ideas.\" \u003cp\u003e\u003c\/p\u003e\"It gradually peels off the skin on the roof of your mouth.\" \u003cp\u003e\u003c\/p\u003e\"It attains absolute crustiness and absolute creaminess.\" \u003cp\u003e\u003c\/p\u003eAnyone can read that a salt-washed Langres is \"salty,\" then taste its saltiness, but not everyone will taste in it the brilliant and irascible character of Proust's Palamède de Guermantes, Baron de Charlus. Yet these more personal descriptions capture the experience of a Langres. It sparks associative leaps, unforeseen flashbacks, inspired flights of poetry and desire. Its riches reveal your own. W. H. Auden once remarked that when you read a book, the book also reads you. The same holds true for cheese: it tastes you. \u003cp\u003e\u003c\/p\u003e--From \u003ci\u003eImmortal Milk\u003cbr\u003e\u003c\/i\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eEric LeMay received an M.F.A. from Columbia University and a Ph.D. in English Renaissance literature at Northwestern University. An award-winning teacher, he has taught at Harvard, Columbia, and is currently a faculty member at his alma mater, Ohio University. He has worked as an editor at The Poetry Society of America, \u003ci\u003eTriQuarterly\u003c\/i\u003e, \u003ci\u003eParnassus: Poetry in Review\u003c\/i\u003e, and has recently become the Web Editor for \u003ci\u003eAlimentum: The Literature of Food\u003c\/i\u003e. His previous work has appeared in \u003ci\u003eThe Nation\u003c\/i\u003e, \u003ci\u003eThe Paris Review\u003c\/i\u003e, \u003ci\u003eMcSweeney's\u003c\/i\u003e, and \u003ci\u003eThe Harvard Review\u003c\/i\u003e; it has been noted in the \u003ci\u003eBest American Essay\u003c\/i\u003es series and featured on \u003ci\u003ePoetry Daily\u003c\/i\u003e. He has published one book of poems.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 256\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.7 x 7.9 x 4.9 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e March 16, 2013\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58916994220376,"sku":"9781439153062","price":19.57,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/YBanY2Z89_9781439153062.webp?v=1792813937"},{"product_id":"jasmine-and-fire-a-bittersweet-year-in-beirut-paperback","title":"Jasmine and Fire: A Bittersweet Year in Beirut - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eSalma Abdelnour\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eAs Beirut exploded with the bombs and violence of a ruthless civil war in the '80s, a nine-year-old Salma Abdelnour and her family fled Lebanon to start a new life in the States. Ever since then--even as she built a thriving career as a food and travel writer in New York City--Salma has had a hunch that Beirut was still her home. She kept dreaming of moving back--and finally decided to do it. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eBut could she resume her life in Beirut, so many years after her family moved away? Could she, or anyone for that matter, ever really go home again? \u003cp\u003e\u003c\/p\u003e\u003ci\u003eJasmine and Fire\u003c\/i\u003e is Salma's poignant and humorous journey of trying to resettle in Beirut and fumbling through the new realities of life in one of the world's most complex, legendary, ever-vibrant, ever-troubled cities. What's more, in a year of roiling changes around the Middle East and the rise of the Arab Spring, Salma found herself in the midst of the turmoil. \u003cp\u003e\u003c\/p\u003eAs she comes to grips with all the changes in her life--a love left behind in New York and new relationships blossoming in Beirut--Salma takes comfort in some of Lebanon's enduring traditions, particularly its extraordinary food culture. Through the sights, sounds, and flavors of a city full of beauty, tragedy, despair, and hope, Salma slowly begins to reconnect with the place she's longed for her entire life.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eSalma Abdelnour is a writer and editor based in New York City. She has been the travel editor of \u003ci\u003eFood \u0026amp; Wine, \u003c\/i\u003e the food editor of \u003ci\u003eO, The Oprah Magazine, \u003c\/i\u003e and the restaurant editor of \u003ci\u003eTime Out New York. \u003cbr\u003e\u003c\/i\u003e\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 336\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.73 x 7.99 x 5.48 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 05, 2012\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58916999070040,"sku":"9780307885944","price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/36E71ljQFK9780307885944.webp?v=1792813944"},{"product_id":"cheese-trekking-how-microbes-landscapes-livestock-and-human-cultures-shape-terroir-hardcover","title":"Cheese Trekking: How Microbes, Landscapes, Livestock, and Human Cultures Shape Terroir - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eTrevor Warmedahl\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eExploring the intersection between traditional and modern, this is a no-holds-barred guide to natural cheesemaking, dairying, and pastoralism--and one man's global quest to make milk Sacred again.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eIn \u003ci\u003eCheese Trekking\u003c\/i\u003e, nomadic cheesemaker, fermentation educator, and popular Substack writer Trevor Warmedahl recounts his experiences visiting pastoral communities and cheesemakers in overlooked border regions around the world, traveling on a shoestring budget with little more than a rucksack and sleeping bag. With every step, he explains how cheeses can be exquisite manifestations of locale and exposes the destructive methods and bland homogeneity of modern industrial production. In clear, propulsive language, Trevor describes a range of milk foods that utilize all byproducts of cheesemaking and are the lifeblood of the communities from which they spring. \u003cp\u003e\u003c\/p\u003eThere is a growing international movement to return to the roots of natural cheesemaking, at the core of which is a philosophy of working with--rather than against--microbes and nature; the sacredness of motherhood, milk, and life itself; and the ethics involved in dairying. Trevor's central premise is that milk has a terroir, born from the plants and ecology of a landscape, that is concentrated via ruminant digestion and lactation and develops through the barns and milk sheds--steered by human hands and cultural practices into foods. \u003cp\u003e\u003c\/p\u003eThroughout \u003ci\u003eCheese Trekking\u003c\/i\u003e, Trevor offers firsthand evidence that humans \u003ci\u003ecan\u003c\/i\u003e be stewards of landscapes, shepherds of microbes, and keepers of genetic wealth in the form of heritage livestock breeds, while crafting delicious, safe, nutrient-dense milk foods.  \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"Brimming with hard-earned knowledge . . . Part adventure travelogue, part methods manual, and part record of ancient foodways that is at the same time a wise treatise on how to see our place on this earth and how to live well.\"--Helen Whybrow, author of \u003ci\u003eThe Salt Stones: Seasons of a Shepherd's Life\u003c\/i\u003e\u003c\/b\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eTrevor Warmedahl\u003c\/b\u003e has a well-established identity as a nomadic cheesemaker and is knowledgeable about grazing practices and milk fermentation globally. He's been a cheesemaker for the past decade working with companies of various sizes, but with a dedicated focus on farmstead operations and natural\/raw milk. His interest is in what he describes as \"endangered cheeses and milk fermentation practices of rural pastoral communities, the global diversity of these foods, and their ties to regional cultures and agricultural systems.\" Trevor won the 2022 Daphne Zepos Teaching Award for cheese professionals hoping to further their paths and bring home to North America valuable knowledge to benefit cheesemakers. His current project, The Sour Milk School, offers five-day natural cheesemaking workshops held on farms in the US and abroad. \u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 240\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.11 x 9.14 x 5.99 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e March 03, 2026\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58917056315736,"sku":"9781645022985","price":29.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/3dIvjHXsL89781645022985.webp?v=1792814016"},{"product_id":"eat-this-1-001-things-to-eat-before-you-diet-paperback","title":"Eat This!: 1,001 Things to Eat Before You Diet - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eIan Jackman\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\"Ian Jackman had the fool-hearty courage to set out armed with the two most dangerous tools for traveling in America, an inquiring mind and a hungry stomach. He lived to tell the tale with wit and charm.\" -- Mark Kurlansky, bestselling author of \u003cem\u003eThe Big Oyster\u003c\/em\u003e and \u003cem\u003eCod\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eIan Jackman believes that life is too short to deny yourself our nation's true culinary treasures. Guided by food experts throughout the land, he travels from east to west--from small town to big city--uncovering local treats, guilty pleasures, and some oddities that no true food lover should miss. From lobster rolls and buffalo meat to banana cream pies and clam stuffies, Jackman finds the sinful temptations your taste buds crave--and he writes about them in a way that's certain to get any confirmed foodie salivating!\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eWhere you can find the very best burgers in America\u003c\/li\u003e\n\u003cli\u003e21 varieties of apples you must try\u003c\/li\u003e\n\u003cli\u003eLamb fries--eat or avoid?\u003c\/li\u003e\n\u003cli\u003eThe country's primo pizza parlors\u003c\/li\u003e\n\u003cli\u003eAnd more!\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eEscape the guilt and anxiety propagated by our puritanical, diet-obsessed society and indulge yourself with Eat This!\u003c\/p\u003e\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eIan Jackman believes that life is too short to deny yourself our nation's true culinary treasures. Guided by food experts throughout the land, he travels from east to west--from small town to big city--uncovering local treats, guilty pleasures, and some oddities that no true food lover should miss. From lobster rolls and buffalo meat to banana cream pies and clam stuffies, Jackman finds the sinful temptations your taste buds crave--and he writes about them in a way that's certain to get any confirmed foodie salivating!\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eWhere you can find the very best burgers in America \u003c\/li\u003e\n\u003cli\u003e21 varieties of apples you must try \u003c\/li\u003e\n\u003cli\u003eLamb fries--eat or avoid?\u003c\/li\u003e\n\u003cli\u003eThe country's primo pizza parlors \u003c\/li\u003e\n\u003cli\u003eAnd more!\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eEscape the guilt and anxiety propagated by our puritanical, diet-obsessed society and indulge yourself with Eat This!\u003c\/p\u003e--\u003cstrong\u003e\u003cem\u003eDenver Post\u003c\/em\u003e\u003c\/strong\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eIan Jackman believes that life is too short to deny yourself our nation's true culinary treasures. Guided by food experts throughout the land, he travels from east to west--from small town to big city--uncovering local treats, guilty pleasures, and some oddities that no true food lover should miss. From lobster rolls and buffalo meat to banana cream pies and clam stuffies, Jackman finds the sinful temptations your taste buds crave--and he writes about them in a way that's certain to get any confirmed foodie salivating!\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eWhere you can find the very best burgers in America \u003c\/li\u003e\n\u003cli\u003e21 varieties of apples you must try \u003c\/li\u003e\n\u003cli\u003eLamb fries--eat or avoid?\u003c\/li\u003e\n\u003cli\u003eThe country's primo pizza parlors \u003c\/li\u003e\n\u003cli\u003eAnd more!\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eEscape the guilt and anxiety propagated by our puritanical, diet-obsessed society and indulge yourself with Eat This!\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 448\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.15 x 9.18 x 5.52 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 12, 2014\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58917061099864,"sku":"9780060885908","price":14.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/vGWLN_gkJg9780060885908.webp?v=1792814022"},{"product_id":"gin-and-tonics-across-worcester-paperback","title":"Gin and Tonics Across Worcester - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eDavid MacPherson\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eOne cocktail. One Man. Every damned bar in town.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThere are a lot of bars in the City of Worcester, Massachusetts. David Macpherson took it upon himself to go to every watering hole and have a drink. Which drink? Why a gin and tonic, of course. He wrote about each of the 144 bars he went to from 2014 to 2015.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThere were good gin and tonics and then there was the time he got a gin and Coca-Cola. He found lovely people all around the city. He was also ignored and threatened. David was not reviewing the bars, he was taking a tour of the landscape of drinking and socializing.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eWhy do people go to bars? Why do people pick one bar to be their and ignore all the others? Bar by bar, drink by drink, David attempts to find out the answer to those questions and so much more. It is a funny, witty descent into drinking through the city.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 462\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.03 x 8.5 x 5.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e December 17, 2019\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58917076205912,"sku":"9798224963164","price":27.34,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/Ezx-LV_8iY9798224963164.webp?v=1792814041"},{"product_id":"a-cooks-tour-in-search-of-the-perfect-meal-hardcover","title":"A Cook's Tour: In Search of the Perfect Meal - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAnthony Bourdain\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eFrom the host of \u003ci\u003eAnthony Bourdain: Parts Unknown\u003c\/i\u003e and bestselling author of \u003ci\u003eKitchen Confidential\u003c\/i\u003e, this wonderful book sees Bourdain travelling the world discovering exotic foods. \u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eDodging minefields in Cambodia, diving into the icy waters outside a Russian bath, Chef Bourdain travels the world over in search of the ultimate meal. The only thing Anthony Bourdain loves as much as cooking is traveling, and \u003ci\u003eA Cook's Tour \u003c\/i\u003eis the shotgun marriage of his two greatest passions. Inspired by the question, 'What would be the perfect meal?', Anthony sets out on a quest for his culinary holy grail. \u003cp\u003e\u003c\/p\u003eOur adventurous chef starts out in Japan, where he eats traditional Fugu, a poisonous blowfish which can be prepared only by specially licensed chefs. He then travels to Cambodia, up the mine-studded road to Pailin into autonomous Khmer Rouge territory and to Phnom Penh's Gun Club, where local fare is served up alongside a menu of available firearms. In Saigon, he's treated to a sustaining meal of live Cobra heart before moving on to savor a snack with the Viet Cong in the Mecong Delta. Further west, \u003ci\u003eKitchen Confidential \u003c\/i\u003efans will recognize the Gironde of Tony's youth, the first stop on his European itinerary. And from France, it's on to Portugal, where an entire village has been fattening a pig for months in anticipation of his arrival. And we're only halfway around the globe. . . \u003ci\u003eA Cook's Tour\u003c\/i\u003e recounts, in Bourdain's inimitable style, the adventures and misadventures of America's favorite chef.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eAnthony Bourdain\u003c\/b\u003e was the \u003ci\u003eNew York Times\u003c\/i\u003e-bestselling author of \u003ci\u003eKitchen Confidential, \u003c\/i\u003e which sold over a million copies, \u003ci\u003eMedium Raw\u003c\/i\u003e, \u003ci\u003eA Cook's Tour \u003c\/i\u003eand \u003ci\u003eThe Nasty Bits, \u003c\/i\u003e the cookbooks \u003ci\u003eAppetites \u003c\/i\u003eand \u003ci\u003eAnthony Bourdain's Les Halles Cookbook\u003c\/i\u003e, and the novels\u003ci\u003e Bone in the Throat\u003c\/i\u003e and \u003ci\u003eGone Bamboo\u003c\/i\u003e. His work appeared in the \u003ci\u003eNew York Times \u003c\/i\u003eand\u003ci\u003e The New Yorker\u003c\/i\u003e. He was the host of the popular television shows \u003ci\u003eNo Reservations\u003c\/i\u003e and\u003ci\u003e Anthony Bourdain: Parts Unknown\u003c\/i\u003e. Bourdain died in June 2018.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 308\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.03 x 9.48 x 6.6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e December 07, 2001\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58917371838808,"sku":"9781582341408","price":29.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/RcGuzH3XZT9781582341408.webp?v=1792817520"},{"product_id":"letters-from-the-drinking-town-paperback","title":"Letters from the Drinking Town - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eDavid MacPherson\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eDo you like bars? Do you like getting the same drink at every bar you go into? Well, Dave does. He spent several years going into every bar in Worcester and having a gin and tonic. He wrote about it in a blog. That became Gin and Tonics Across Worcester: The Book. It wasn't just about the gin and tonic, though it was pretty damned important. It was about why people go to bars. Why does someone pick one bar to be theirs?\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eAfter the initial run, Dave went back to write about some of the bars he missed. These are the letters he wrote. These are the dispatches from the trenches in the war of drinking in New England. The letters do go through the bars and what was good, what was bad, and what was just odd. They also look into the world of bar going. Does drinking and poetry mix? Should you date someone from your bar? What do you do if the bartender doesn't give you your change? Should kids be in bars? World beating questions. And we have answers, just as hard hitting.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eCome back with Dave as he reports upon the front. They are funny, snarky and sometimes sad. Sit down. Get a beverage. It's always best to be hydrated before reading.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 94\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.23 x 8.5 x 5.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e January 11, 2020\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58917375934808,"sku":"9798224319275","price":12.94,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/4QfppZfYLU9798224319275.webp?v=1792817526"},{"product_id":"cuisine-to-kill-for-new-2026-cookbook-over-50-recipes-and-true-crime-stories-from-the-worlds-most-haunted-places-hardcover","title":"Cuisine to Kill for (New 2026 Cookbook): Over 50 Recipes and True Crime Stories from the World's Most Haunted Places - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAmy Bruni\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFrom bestselling author, paranormal investigator, and \u003cem\u003eKindred Spirits\u003c\/em\u003e co-host Amy Bruni, \u003cem\u003eCuisine to Kill For \u003c\/em\u003eintertwines the macabre with the culinary to uncover some of history's most gruesome true crime stories and the ghosts they left behind.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eWhether set in a haunted castle, a mysterious hotel, an abandoned prison, or a popular pub, these paranormal tales span the entire globe--and their accompanying culinary treats are equally wide-ranging. 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If you've got an appetite for eerie tales, blood-curdling history, and global flavors, this haunted cookbook is your ultimate culinary companion.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 288\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.91 x 10.11 x 8.11 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e July 28, 2026\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58917384454488,"sku":"9781400255023","price":32.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/Hkc24XsFzR9781400255023.webp?v=1792817536"}],"url":"https:\/\/usa-markt.com\/collections\/books-travel-essays-narratives.oembed","provider":"usa-markt","version":"1.0","type":"link"}